2 teaspoon paprika
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoon flour
12 oz. shrimp cleaned and deveined
½ stick unsalted butter
7 garlic cloves minced
2 tablespoon olive oil
Fresh chopped parsley optional for garnish
Place paprika, salt, black pepper, and flour in a large resealable bag. Shake well to mix.
Add the shrimp to the bag, seal it and shake to coat the shrimp with the flour mixture. Set aside.
Add the butter to a large 12 inch cast iron skillet. Once the butter has melted, add the chopped garlic, and cook for 2 to 3 minutes until you see the garlic is translucent and dark. It will cook fast!
Remove the garlic from the pan and add olive oil to the pan. Once heated, add your shrimp to the pan.
Cook the shrimp over medium high heat for 2 to 3 minutes on each side. Do not overcrowd the pan.
Once all the shrimp is cooked, pour the removed garlic over the shrimp right inside the skillet. Reheat, stir to combine and sprinkle with chopped parsley.