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
In a large bowl, toss together the shrimp salt and baking soda. Set aside for 15 minutes - 1 hour.
Heat 1 Tablespoon of butter and the olive oil in a large skillet over medium heat. Cook the the shrimp in batches as to not crowd the pan. Cook until they start turning pink— about 1 minute on each side. Scoop the shrimp onto a plate and repeat until all the shrimp are slightly pink.
Heat the remaining Tablespoon of butter and 2 teaspoons of oil, add the garlic. Cook for one minute, stirring so the garlic does not burn. Add the cilantro and stir. Add the shrimp and all the liquid that has collected in the plate. Toss and cook for another minute until the shrimp are cooked through. Remove from heat, Squeeze lemon over everything, and toss again
Taste your dish and add a little salt.