- 2 Pounds jumbo shrimp with shell on (de-veined and dried)
- 2 1/2 Tablespoons flour
- 2 Teaspoons paprika
- 1 1/2 Teaspoon Hawaii Sea Salt or Kosher Salt
- 1/4 Teaspoon black pepper
- 18 large garlic cloves minced (finely chopped)
- 2 Tablespoons extra virgin olive oil (divided)
- 8 Tablespoons unsalted butter
- 1/3 Cup dry white wine
- Fresh chopped parsley (optional for garnish)
Place the flour, paprika, salt, and black pepper in a large bowl or plastic food storage bag, and mix these ingredients together until blended.
Add the shrimp to this flour mixture and coat the shrimp with the flour mixture (all of the flour mixture should adhere to the shrimp).
Set the shrimp aside, and let them sit while you cook the garlic (this time allows for the flour mixture to adhere to the shell of the shrimp).
In a large pan heat the butter and one tablespoon of olive oil on medium high heat until the butter has melted.
Add the chopped garlic to the melted butter & oil, and cook for about 2 to 3 minutes or until you see the garlic has turned light brown.
Once the garlic has turned light brown, add the wine, and cook for about one minute.
Remove the garlic sauce from the pan and set aside. (I do this to help prevent burning the garlic while I cook the shrimp.)
Add the second tablespoon of olive oil to the pan and let it get hot. Then, add your shrimp to the pan.
Cook the shrimp for 2 to 3 minutes on each side (your cooked shrimp should be pink in color). (I like to cook my shrimp in batches, so that the pan is not overcrowded and to help with even cooking of the shrimp. I usually have to cook only about two batches in my large skillet.)
Once you have cooked the last batch of shrimp, add the garlic sauce, and other cooked shrimp back into the pan, and stir. Then, remove the pan from the heat source. Garnish with optional parsley.