If you end up peeling the shrimp yourself, save the shells, or if you ask your local fish market to do it, ask them to save them for you. Freeze the shells to make stock later. Shrimp stock is great in many things including corn and shrimp risotto. If you buy peeled shrimp— oh, well!
If cilantro is not your thing use parsley in the recipe instead.
The technique of tossing your shrimp with baking soda and salt comes from Kenji Lopez-Alt, and it improves the flavor and texture of the shrimp.
This recipe serves 2
1 pounds of large raw shrimp, peeled & deveined (12-15 shrimp per pound)
1 teaspoon kosher salt
1/4 teaspoon baking soda
2 Tablespoons butter, divided
1 Tablespoon + 1 teaspoon olive oil
2 garlic cloves, minced or grated with a microplane
2 Tablespoons cilantro, chopped
Lemon or lime juice, your choice