Ingredients

• 4 garlic cloves, 2 grated, 2 thinly sliced
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, divided
• 1 pound large shrimp, peeled, deveined (you can do this work yourself or buy them already prepped at the market!)
• ¼ teaspoon red pepper flakes
• ¼ cup dry white wine
• 1 tablespoon fresh lemon juice
• ¼ cup (½ stick) unsalted butter
• 3 tablespoons chopped parsley
• Warm crusty bread or fresh pasta (for serving)

Directions

Whisk grated garlic, salt, and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, for 30 minutes to an hour.

Heat remaining 2 Tbsp. oil in a large skillet over medium and cook shrimp mixture, being careful not to let shrimp or garlic brown, until shrimp is pink but still slightly underdone, about 1 minute per side. Transfer to a plate with a slotted spoon, leaving as much oil in the pan as possible.

Add sliced garlic and red pepper to the skillet and cook for about 1 minute. Add wine and lemon juice, stirring occasionally, until reduced to half.

Add butter, stirring occasionally, until butter is melted and sauce is thickened.

Scrape shrimp along with its juices into the skillet. Toss until shrimp are fully cooked through. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.