Adapted from Make It Ahead by Ina Garten
2 ounces (1/2 stick) unsalted butter
2 tablespoons olive oil
1 tablespoon (3 cloves) minced garlic
2 tablespoons chopped parsley
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt (or to taste)
A few generous grindings of black pepper (or to taste)
1 pound large shrimp (I only buy shrimp from the USA)
1 large lemon
½ teaspoon of Maldon Salt
Preheat the oven to 400 degrees.
Peel the shrimp, rinse in a small colander, and set aside. (I don’t devein shrimp.)
In a 10 or 12-inch black iron skillet (12 is much better and is a workhorse in my kitchen), melt the butter. Turn off the heat, and add the olive oil, garlic, and red pepper flakes, crushing them a little with your fingers as you put them in. Turn the heat back on, and cook over low heat for 1 to 2 minutes. Do not let the garlic even color.
Remove the pan from the burner, and zest the entire lemon directly into the pan. Slice three ¼-inch slices from one half of the lemon, and set them aside with the other unsliced half.
Next, stir the parsley into the sauce, and add the shrimp in a single layer. Stir to coat it well with the sauce, and season with the kosher salt and black pepper. Stir one more time, making sure the shrimp stays in a single layer. Tuck the 3 slices of lemon among the shrimp.
Put the skillet into the hot oven, and cook until the shrimp are just cooked through, to pink and just firm. I don’t brown them at all. The amount of time this takes will depend on the size of the shrimp and the accuracy of your oven temperature. The size shrimp I use are normally cooked in a hot oven in 8 to 10 minutes, but it could take longer if the shrimp are really big, so keep checking. You don’t want to overcook the shrimp because they will get rubbery. The deliciousness of this dish depends on the quality of the shrimp and not overcooking them.
Crush the Maldon Salt over the shrimp right before serving.