OK, so anything cooked in butter, olive oil, garlic and hot pepper is good. Shrimp, scallops, snails, very small rocks. Still, this is a delightful appetizer and the leftover liquid is perfect for soaking up with bread, if you’re into that kind of thing.

It’s also really, really, really easy to make.


  • 12 large shrimp (1 lb or so)
  • 1/4 cup unsalted butter
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp hot pepper flakes
  • 4-8 cloves of garlic, chopped (depending on if you’re a garlic fan, or psycho fan like me)
  • 2 tsp paprika
  • 1 tsp coursely ground salt
  • 2 ounces (4 Tbsp) lemon juice


  • Heat olive oil and melt butter in a heavy pan over medium heat(cast iron is great), or a heavy clay baking dish. Pan should be big enough to hold all the shrimp in one layer.
  • When butter is melted and liquid is hot, add pepper and garlic, lightly brown garlic
  • Add shrimp, cook for about a minute or 90 seconds on the first side
  • Flip the shrimp, cook for another minute, shrimp should be pink and have curled up
  • Turn off heat
  • Add paprika and lemon juice, stir together with shrimp and butter/oil combo
  • Sprinkle salt on top
  • Serve in the pan you just cooked it in, or transfer to a heavy serving dish that can handle the heat