Ingredients:

  • 4 garlic cloves (2 grated, 2 thinly sliced)

  • 2 tsp. Signature Seasoning

  • 3 Tbsp. olive oil, divided

  • 1 pound large shrimp, peeled and deveined

  • ¼ tsp. Aleppo chili flakes

  • ¼ cup dry white wine

  • 1 tsp. fresh lemon juice

  • ¼ cup (½ stick) unsalted butter

  • 2 Tbsp. chopped parsley

  • 1 tsp finely grated orange zest (optional but recommended to echo seasoning)

  • Salt to taste

  • Warm crusty bread, rice, or pasta (for serving)

*Click on the spice(s) for more suggested uses

Directions:

  • Whisk grated garlic, Signature Seasoning and 1 Tbsp. oil in a medium bowl. Add shrimp, toss to coat, and chill, uncovered, for 20 to 45 minutes.

  • Heat remaining 2 Tbsp. oil in a large skillet over medium heat 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.

  • Add shrimp along with any accumulated juices into skillet. Toss to coat and cook until shrimp are fully cooked through, about 2 minutes. Top with parsley and orange zest. Taste and add salt if needed. Transfer to a platter and serve with bread, rice, or pasta.