3 tbsp chopped garlic
1 cup fresh parsley, chopped
2 tsp paprika
fresh ground sea salt, to taste
fresh ground pepper, to taste
1⁄2 cup olive oil
2 tbsp butter
1
In a large Ziplock freezer bag, combine all ingredients except the butter and thoroughly coat the shrimp.
2
Alternatively, mix everything in a large bowl and cover it tightly with plastic wrap.
3
Refrigerate for 1 hour.
4
Preheat a large, heavy-bottomed pan with the butter over medium heat.
5
Cook the jumbo raw shrimp, tossing for about 10 minutes until they turn pink and are lightly browned.
6
Serve with steak or pasta with a white sauce.
Ingredients
3 tbsp chopped garlic
1 cup fresh parsley, chopped
2 tsp paprika
fresh ground sea salt, to taste
fresh ground pepper, to taste
1⁄2 cup olive oil
2 tbsp butter