I love shrimp, seriously, it makes me happy. This dish combines large succulent shrimp with an aromatic sauce made from ghee (clarified butter), olive oil, garlic, shallots, white wine, and fresh lemon juice and it is absolutely delicious. I love serving this with a variety of grilled vegetables that can (and should!) be dipped in the yummy garlic sauce. You could also toss this with a pound of cooked long pasta like linguini or spaghetti to make an incredible garlic shrimp pasta. Enjoy!
1 1/2 lb fresh wild jumbo shrimp (frozen is ok just make sure to thaw it out thoroughly)
4 tbsp ghee or unsalted grass fed butter (we like Kerrygold)
4 tbsp olive oil
3 tbsp minced fresh garlic
4 tbsp minced shallot
1 teaspoon crushed red pepper flakes (optional but great if you want a little spice, 2 teaspoons of Aleppo Pepper if you can find it!)
1/3 cup dry white wine such as sauvignon blanc or pinot grigio
Juice of 1 lemon-about 2 tablespoons
3 tbsp freshly chopped parsley
Salt and Pepper to taste
Heat 3 tbsp of ghee/butter and olive oil in a sauté pan over medium heat until shimmering but not smoking. Add minced shallot, garlic, and crushed red pepper (if using) and sauté for 3 minutes until the shallot is soft, be sure to not let the garlic brown or burn, lower the heat if necessary.
Season the shrimp with salt and pepper and add to the simmering pan with the garlic and shallot mixture, let cook about 1 minute per side until just cooked through, remove shrimp from pan.
Add the wine and lemon juice to the pan and bring to a boil, scrape up all of the yummy brown bits off of the bottom of the pan and turn down to a simmer, add one more tablespoon of butter or ghee and return shrimp to pan to warm through.
Remove the pan from heat and add the chopped fresh parsley, season with salt and pepper to taste. Serve immediately.