Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced
• 3 cloves garlic, peeled and chopped
• 1/2 large lemon, sliced crosswise into five 1/4-inch-thick rounds
• 1 pound shell-on, deveined large shrimp
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground dried thyme (see Cook's Note)
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon kosher salt
• 3 tablespoons Worcestershire sauce
• 4 tablespoons unsalted butter, at room temperature and cut into small cubes
• Crusty bread, for dipping

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Heat a large skillet over medium-high heat. Add the olive oil, shallot and garlic. Cook, stirring often with a wooden spoon, until the shallots are soft and fragrant, about 2 minutes. Add the lemon slices and cook until they begin to brown, about 1 minute longer, then stir in the shrimp, paprika, thyme, black pepper and salt. Add the Worcestershire sauce and 3 tablespoons water and bring the liquid to a simmer.
3. Cook, stirring often, until the shrimp are beginning to turn pink, about 2 minutes. Add the butter cubes and swirl the pan to combine. Allow the sauce to simmer until the shrimp are pink and just opaque all the way through, another 3 to 4 minutes. Serve with lots of napkins and some crusty bread for sopping up the sauce.