Classic Shrimp Scampi

2 tablespoons extra-virgin

olive oil

1 ½ pounds “colossal” (8-10 count) shrimp (15 to 16 shrimp), peeled and deveined Kosher salt

2 tablespoons unsalted

butter

2 large garlic cloves, grated

on a Microplane

¾ cup dry white wine ½ teaspoon dried

red-pepper flakes 2 dashes Tabasco

2 dashes Worcestershire

sauce

½ cup fresh flat-leaf

parsley leaves, chopped Grated zest and juice of 1

large lemon Instructions: Quick-sear the shrimp: Heat the oil in a large skillet over medium heat. Season the shrimp with salt, and once the oil begins to smoke lightly, remove the pan from the heat and quickly arrange the shrimp in it in a single layer with a little space between them. Return the pan to the heat, raise the heat to high and brown the shrimp on the first side, adding 1 tablespoon of the butter in small pieces around the shrimp to add flavor as they brown, 1 to 2 minutes. Turn the shrimp over and cook until the other side is browned, 1 to 2 minutes. The goal is not to fully cook the shrimp but to brown the exterior and develop flavor. Transfer the shrimp to a sheet pan.

Make the sauce: In the same skillet, add the remaining 1 tablespoon butter, the garlic, pinch of salt and the white wine. Simmer over medium heat, stirring until the wine all but evaporates and the garlic is tender, 3 to 5 minutes.

Arrange the shrimp in the sauce and warm them through over low heat, basting them with the sauce. Sprinkle with the red-pepper flakes. Cook until the shrimp turn pink but are still tender, 2 to 3 minutes. Stir in the Tabasco, Worcestershire, parsley, lemon zest and lemon juice. Taste for seasoning and serve.

Makes 3 or 4 servings