The great thing about posting a recipe as generic as "Garlic Shrimp", is that nobody can complain it's not authentic. If it has shrimp and enough garlic in it, it's authentic. Above and beyond that, just about anything goes. If you cook the garlic first, it mellows out the flavor, and gives it a little sweeter aspect, but it also increases the risk of browning it too much, which is the only way to screw this up. Besides that, it prevents getting any kind of color on the seafood. By searing the shrimp first, you'll get some nice caramelization, which I think really adds to the depth of flavor. Speaking of flavor, I can't believe I'm giving away my caper brine secret; but I decided it's just too good to not share. The little splash of salty goodness does something that's easier to taste than explain.
Ingredients for 2 large or 4 small portions:
1 1/2 tbsp olive oil
1 pound shrimp
salt to taste
6 cloves garlic, minced fine
1/4 tsp red pepper flakes
2 tbsp cold butter, cut in 4 pieces
3 tbsp lemon juice
1 tbsp caper brine
1/3 cup chopped Italian parsley, divided
water as needed to thin sauce
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