| Preparation time | 5 min |
| Cooking Time | 15 min |
| Ready In | 25 min |
| Level of Difficulty | Easy |
| Servings | 1 |
Ingredients
1 teaspoon kosher salt1 teaspoon dried thyme1 teaspoon dried oregano1 ½ teaspoons cayenne½ teaspoon fresh cracked black pepper½ teaspoon crushed red pepper flakes½ teaspoon smoked paprika2-3 bay leaves, crushed4 Tablespoons unsalted butter3 cloves garlic, minced½ cup chicken stock1/4 cup white wine2 Tablespoons fresh lemon juice2 Tablespoons Worcestershire sauce1.5 pounds shell-on jumbo shrimp (21-25 size)2 Tablespoons fresh parsley, minced
Directions
- In a small bowl, combine first 8 ingredients (salt through bay leaves).
- In a large heavy skillet or sauté pan, melt butter over medium-high until sizzling. Add garlic, spice mixture, stock, wine, lemon juice and Worcestershire sauce, stirring to combine.
- Continue stirring and bring the mixture to a full boil. Reduce heat and simmer until the sauce thickens enough to lightly coat the back of a spoon, about 5-7 minutes.
- Add shrimp, reduce heat to low and cook, until shrimp turn pink and firm, about 3-5 minutes. Sprinkle with parsley. Serve immediately.