From Dish Gwen:
I’ve always loved shrimp, but I don’t eat it much because in general it’s a seafood that is farmed and fished in ways that are terrible for the environment. But when I come across some nice domestic Gulf Coast shrimp at the fish store it’s hard to resist. Usually I get them in the summer and put them on the grill with skewers, but since it’s February I cooked them up on the stove this time.
1 lb jumbo shrimp, heads off, shells on
1/2 head garlic, minced
1 tablespoon honey
1 teaspoon sea salt
½ teaspoon crushed chili pepper flake
¼ teaspoon cayenne pepper
1 tablespoon butter
1 cup white wine
In a large bowl, toss together the shrimp, garlic, honey, salt and spices, making sure all of the shrimp are well-coated with everything. Get a skillet nice and hot (on high) on the stove, and melt the butter in there. When the butter starts smoking (or ideally just before then), toss in the shrimp and whatever juices and garlic bits are in the bottom of the bowl. Cook for about 3 minutes, making sure all the shrimp are laying flat on the bottom of the pan, then flip them all over (you can toss them all up in the pan to spread the garlic and whatnot around too). Cook the shrimp for 3 minutes on that side, then take one out and taste it to make sure that they’re cooked enough. It’s better to under-cook your shrimp than to over-cook it (because the meat gets rubbery if they’re too well done). Give them another minute if you think the one you tasted is too raw.
Turn off the heat and serve over rice and vegetables (I steamed up some bok choi). Serves three.