Ingredients:
1 1/2 Tbl. olive oil
1 pound shrimp, peeled and deveined
salt to taste
6 cloves, garlic, finely minced
1/4 tsp red pepper flakes
3 Tbl. lemon juice
1 Tbl caper brine
1 1/2 teaspoons cold butter
1/3 cup chopped Italian flat leaf parsley, divided
1 1/2 Tbl cold butter.
1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
2. Season shrimp with salt, cook and stir until shrimp begin to turn pink, about 1 minute.
3. Stir in garlic and red pepper flakes, cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 tsp. cold butterand half the parsley.
4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 Tbl cold butter. Cook and stir until all this butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
5. Remove the shrimp with a slotted spoon and transfer to a bowl continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes, Season with salt to taste.
6. Serve shrimp topped with the pan sauce. Granish with remaining parsley.
