I love shrimp and make a lot of it, but I have to say that I outdid myself with this one :)
I used jumbo shrimp (15ct) which means that there are about 15 shrimp per pound. I like to buy wild caught shrimp from Whole Foods, or Costco sometimes has them too. Make sure that they are cleaned and deveined and dry. Drizzle olive oil in a big pan (don't overcrowd the shrimp in the pan), add crushed red chili flakes, then add the shrimp.
Season with salt, black pepper, paprika pepper and sauté the shrimp on high heat for about 2-3 minutes on each side. Add about a teaspoon of garlic herb butter (see pic below), turn off the heat as soon as the middle of the shrimp turns pinkish white. You don't want to overcook it. Squeeze some lemon, add chopped parsley and it's ready to serve!
I bought this butter from Whole Foods and at $3.99 it's a bargain. I use it on pretty much everything and love it!
I made small potatoes to go with the shrimp, but a lot of times I make a nice Arugula, tomato, avocado salad with a simple lemon and olive oil dressing. Makes a healthy lunch!
I bought these small potatoes from Fresh & Easy. Pretty much every supermarket sells a bag of potato medley, it's just they are not this small, so you would have to cut them in half for this dish.
Coat the bottom of the pan with olive oil (I used a non stick pan for this), add crushed red pepper flakes and the rinsed and dried potatoes. Season with a generous amount of salt, cover the pan and let them cook/fry on high heat. Covering the pan will cook the inside and the high heat will give the outside a beautiful golden color.
After they are fully cooked, turn of the heat, add about half a tablespoon of the garlic butter that we used in the shrimp dish, stir together and it's ready to serve.
Enjoy!