Use fully peeled and deveined shrimp. If frozen, thaw overnight in the Refrigerator — never cook from frozen in a Skillet or released water will kill the sear. Pat shrimp completely dry with paper towels. Season with salt just before cooking; add paprika, garlic salt, or red pepper flakes if using. Have lemon, parsley, and butter measured and ready before the shrimp hit the pan — cook time is short.

Heat a large Skillet over medium to medium-high heat. Add enough olive oil, butter, or both to coat the pan. For garlic or red pepper flakes, add to the oil first and sauté 1–2 minutes until fragrant — don't let the garlic burn. Once the fat is hot and shimmering, add shrimp in a single layer. Don't crowd the pan or they'll steam instead of sauté — work in batches if needed. Cook without moving for 1.5–2 minutes per side, flipping once. Total time: 2–3 minutes for small shrimp, 4–5 minutes for large. Watch closely — they overcook fast. Optional: add a splash of wine, lemon juice, or broth once shrimp are nearly done. Let reduce about 1 minute. Finish with a squeeze of fresh lemon.

挤压1 tbsp 新鲜柠檬汁 约半个柠檬在1.5 lb 大虾 去皮去肠，虾尾保留上，撒上切碎的2 tbsp 新鲜平叶香芹 细切。尝一下滋味并根据需要调整0.75 tsp 细海盐 加适量。立即在锅中上菜（或转入温暖的陶土锅），配上充足的脆皮1 whole 脆皮长棍面包或乡村面包 切片，用于蘸取以蘸取蒜香0.5 cup 特级初榨橄榄油。

挤压新鲜柠檬汁在大虾 去皮去肠，虾尾保留上，撒上切碎的新鲜平叶香芹。尝一下滋味并根据需要调整细海盐。立即在锅中上菜（或转入温暖的陶土锅），配上充足的脆皮长棍面包以蘸取蒜香特级初榨橄榄油。