Best Method: Garlic Butter Wild-Caught Gulf Shrimp

1. Thaw the shrimp.
Thaw overnight in the refrigerator or under cold running water for 15–20 minutes. Pat completely dry.

2. Peel and devein (if needed).
Remove the shells and veins, leaving the tails on if desired.

3. Season the shrimp.
Toss with:

• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp onion powder

4. Heat the pan.
Place a large skillet over medium-high heat. Add 1 tablespoon olive oil.

5. Cook the shrimp.
Lay the shrimp in a single layer. Cook 1½–2 minutes on the first side.

6. Flip the shrimp.
Cook another 1–2 minutes until the shrimp are pink and opaque.

7. Add butter.
Reduce heat to medium. Add:

• 3 tbsp butter
• 3 minced garlic cloves
• Juice of ½ lemon

Cook for 30–60 seconds, stirring constantly.

8. Finish.
Sprinkle with chopped fresh parsley and toss to coat every shrimp in the garlic butter sauce.

9. Serve immediately.
Serve with rice, pasta, roasted vegetables, or crusty bread for dipping in the garlic butter.

Important: Shrimp cook very quickly. As soon as they turn pink and curl into a loose "C" shape, they're done. If they curl into a tight "O," they're overcooked and can become rubbery.