Step 1

Prep the aromatics: Finely grate 2 cloves garlic for the marinade and thinly slice the remaining 3 cloves for the sauce.Cut 1 lemon in half. Zest and juice one of the halves, and cut the remaining half into 4 wedges.

Step 2

Marinate the shrimp: In a medium bowl, combine 1 pound extra-large shrimp with 1 teaspoon Diamond-Crystal Kosher Salt and the grated garlic. Set aside while you prepare the rest of the dish.

Step 3

Make the shrimp broth: In a large skillet, set 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp shells, and saute for 2 - 3 minutes until they've toasted in the oil a bit and turn pink. Add 1 cup water, and simmer for 2 - 3 minutes until the liquid has reduced by half. Remove the pan from the heat, and strain the liquid through a fine-mesh sieve, pressing down on the shells to extract as much broth as possible. Discard the shells, and set the liquid aside. Wipe the pan clean.

Step 4

Cook the shrimp: Return the pan over medium heat and melt 2 tablespoons unsalted butter. Once melted, add ½ teaspoon red pepper flakes, lemon zest, and the thinly sliced garlic.Cook for 1 - 2 minutes until the garlic is lightly golden brown and the butter is foaming. Add the shrimp in an even layer and cook, undisturbed, for 1 - 2 minutes until nicely pink. Flip the shrimp, stir in the reserved broth, and continue cooking until the shrimp are fully pink and cooked through.TIP: If the shrimp aren’t cooking evenly, cover the pan with a lid for the last minute to help steam and finish cooking.

Step 5

Immediately remove the pan from the heat and stir in half the lemon juice and 1/4 cup finely chopped flat-leaf parsley. Season to taste, adding the rest of the lemon juice or additional salt as needed.

Step 6

Transfer to a serving dish. Serve with lemon wedges and Crusty bread and enjoy!