4 garlic cloves, 2 grated, 2 thinly sliced

2 tsp. Signature Seasoned Salt

1 heaping Tbsp. Togarashier Spice Blend

3 Tbsp. olive oil, divided

1 pound large shrimp, peeled and deveined

¼ tsp. red pepper flakes

¼ cup dry white wine

1 Tbsp. fresh lemon juice

¼ cup (½ stick) unsalted butter

3 Tbsp. chopped parsley

Warm crusty bread (for serving)

Whisk grated garlic, Signature Seasoned Salt, Togarashier and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, at least 30 minutes and up to 1 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 pan as possible.

Add sliced garlic and red pepper to skillet and cook, tossing, until fragrant, about 1 minute. Add wine and lemon juice and cook, stirring occasionally, until reduced by half, about 2 minutes. Add butter and heat, stirring and swirling pan occasionally, until butter is melted and sauce is thickened, about 5 minutes more.

Scrape shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Transfer to a platter, top with parsley, and serve with bread for dipping alongside.