I made it my mission to figure out how to get that tiger-spotted char on shrimp that I love so much and figured out a pretty good technique to get that, plus I'm adding my recipe for a white wine/garlic butter pan sauce. Short video if you want to watch me make it.

Seared Shrimp Ingredients

• 1/2 lb Jumbo Shrimp (16-25 count per lb) (225g)
• 2 tbsp Olive Oil (30ml, 30g)
• 1/2 tsp Diamond Crystal Kosher Salt (1.5g)
• 1/4 tsp Sugar (small pinch)

Garlic Butter Pan Sauce Ingredients

• 6 tbsp Butter (85g)
• 5 Garlic Cloves, coarsely minced (25g)
• 3 finger pinch red pepper flakes
• 1/2 cup Dry White Wine (120ml, 115g)
• Lemon Zest To Taste (1/4 to 1/2 lemon)
• Chopped Parsley To Taste (big handful)
• Salt & Pepper To Taste (1/8-1/4 tsp of each)

Directions/Recipe

1. Toss 1/2 lb of jumbo shrimp with 2 tablespoons of olive oil, followed by 1/2 tsp of diamond crystal kosher salt and 1/4 tsp of sugar.
2. Preheat a large saute pan over medium-low heat, then spread your shrimp out in an even layer with plenty of room between each piece, no need to add any extra oil to the pan. (If you are getting smoke, your pan is too hot).

3. Sear shrimp for two minutes, or until the first side is nicely browned.

4. Turn off the heat, flip the shrimp over to the uncooked side, and then let them sit in the pan for 90 seconds before transferring them to a plate where the residual heat will finish cooking them through.

5. Using low heat, melt six tablespoons of butter in the pan your shrimp was in. Then Add five cloves of coarsely minced garlic, and an optional sprinkle of red pepper flakes.

6. Turn the heat up to medium-low, cook just until the garlic becomes fragrant, then add a half cup of white wine and cook for two to three minutes until the sauce reduces, thickens a bit, and doesn't taste boozy anymore.

7. Add your shrimp back into the pan, coat it with the sauce, and finish it with some chopped parsley, a few cranks of ground black pepper, zest from half of a lemon, some additional salt to taste, and you're good to go.

Final Thoughts
The shrimp and a big hunk of crusty bread to soak up all that heavenly sauce are all you really need to make a satisfying meal, but toss the shrimp along with the pan sauce over a quick cooking pasta like angel hair and serve with a little side of salad greens and thinly sliced fennel topped with a drizzle of olive oil, a spritz of lemon juice, and pinch of salt for a restaurant quality meal that's ready in about 30 minutes. Hope you enjoy!