Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Servings: 2

Cuisine: Hawaiian
Course: Main Course

Serve With: Sticky steamed Calrose rice and a lemon wedge

Ingredients:

• 10 shell-on U-15 (extra large) shrimp, deveined
• 1 head (10 cloves) garlic, peeled and roughly chopped
• 1 cup flour
• 2 tablespoons paprika
• 1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
• 1/2 stick clarified butter (see our video recipe)
• 1/2 teaspoon salt
• 1/8 cup white wine
• 2 tablespoons regular butter

Directions:

1. Rinse and thaw shrimp in cool running water. Lightly pat dry.
2. In a wide dish, mix the flour, paprika and cayenne pepper. Toss lightly with your hands and coat each piece of shrimp on both sides.
3. Heat saute pan over high heat, then add clarified butter and garlic. Stir for 1 minute.
4. Add all of the shrimp to the pan and saute 3 minutes on each side.
5. After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning occasionally, until it browns a bit.
6. Remove shrimp from pan and serve with two mounds of sticky steamed Calrose rice and a lemon wedge. Spoon extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired. Srichracha Sauce adds a nice kick as well.

Chef Jason's Notes: This fresh garlic shrimp scampi was inspired by our visit to the North Shore, where we dined at the Giovanni's Shrimp Truck in Kahuku. Serve this with steamed sticky calrose rice and a lemon wedge. You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Once cooked, peel and eat the shrimp.