Lemon Garlic Butter Shrimp Special

• 1 1/2 pounds large shrimp, shell on or off, and deveined
• 1 tablespoon all purpose flour
• 1 rounded tablespoon sweet or smoked paprika
• 1/2-1 teaspoon cayenne pepper, to your taste

kosher salt and black pepper

• 2 tablespoons extra virgin olive oil
• 6 tablespoons cold salted butter, cubed
• 8-12 large cloves garlic, finely chopped

juice from 1-2 lemons

chili sauce, for serving (recipe in notes)

LEMON PEPPER SAUCE

• 1/4 cup plain Greek yogurt or avocado oil mayo
• 2 teaspoons honey
• 1 teaspoon dijon mustard
• 1/2 teaspoon cayenne and or cajun seasoning
• 1 tablespoon lemon juice

1. 1. Pat the shrimp dry. In a bowl, toss the shrimp with the flour, paprika, cayenne, 1 teaspoon pepper, and 1 teaspoon salt.
2. 2. Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink, about 2 minutes per side. Remove from the skillet to a plate. Set aside.
3. 3. If needed, let the skillet cool slightly. Melt 2 tablespoons butter and the garlic together over medium heat. Cook until the garlic begins to turn golden, 2-3 minutes. Melt in 4 more tablespoons butter. Add the shrimp and toss. Cook 2-3 minutes, until the shrimp is warmed and the garlic is dark golden and crisp. Squeeze over the lemon juice, remove from the heat.
4. 4. To make the lemon pepper sauce, whisk together all ingredients in a bowl. Season with salt and pepper.
5. 5. Serve the shrimp with the garlic butter spooned over top. Add rice, lemon wedges, lemon pepper sauce, and chili sauce on the side.

Spicy Chili Sauce: mix 1/4 cup sweet chili sauce, 2 tablespoons ketchup, 1-2 cloves grated garlic, and a pinch each of chili flakes and salt. Add 1/4 cup chopped pineapple if desired.

Shell on Shrimp: for best flavor use, shell-on shrimp. You can either suck the sauce off the shell and then eat the shrimp. Or eat the shell, though I prefer to not eat the shell.