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Garlic Shrimp Scampi

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Ingredients

  • 2 cloves garlic
  • 1/4 medium bunch fresh mint
  • 1 pound raw red shrimp argentine 21 to 30 per pound, thawed if frozen
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper plus more for serving
  • 1/4 teaspoon onion granules or powder
  • 1/2 shallot, diced
  • 2 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1/2 cup dry white wine or low-sodium chicken broth
  • 1 pinch red pepper flakes optional
  • 1/2 medium lemon
  • cooked rice for serving (optional)

Instructions

  • Mince 2 garlic cloves. Pick the leaves from 1/4 medium bunch fresh mint and finely chop until you have 2 tablespoons. Pat shrimp dry with paper towels. Season the shrimp all over with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon onion granules.
  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 3 to 4 minutes. Transfer the shrimp to a plate.
  • Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the now-empty skillet. Cook over medium-high heat until the butter melts. Add the garlic and shallots and cook until fragrant and starting to turn golden-brown, 30 seconds to 1 minute.
  • Add 1/2 cup dry white wine (or low-sodium chicken broth), and 1 pinch red pepper flakes, if desired. Cook, scraping up any browned bits from the pan (it's so much flavor in the bits), until the liquid is reduced by about half, about 5 minutes.
  • Return the shrimp to the skillet. Add the mint and squeeze the juice from 1/2 medium lemon over the shrimp (add a little lemon zest, if you prefer too), and toss to combine. Serve garnished with more fresh mint and a bed of steaming hot rice.