10/08/2026
The Jim Cantore: Category 2 garlic-butter shrimp. 🌀🦐
A fast, high-heat skillet shrimp for when the power might drop or the grill has to get put away. Garlic, butter, lemon, and a little heat. The kind of thing that clears a cooler in one sitting.
Serves 4 (about 1½ lb shrimp)
Ingredients
• 1½ lb large shrimp, peeled and deveined, tails on if you want the drama
• 4 tbsp butter
• 3 tbsp olive oil
• 6 garlic cloves, thinly sliced
• 1 tsp smoked paprika
• ½ tsp cayenne (or more if you want Category 5)
• ½ tsp kosher salt
• ¼ tsp black pepper
• Zest and juice of 1 lemon
• 2 tbsp chopped parsley
• Optional: a splash of white w**e or a shot of hot sauce
Method
Pat the shrimp dry. Toss with salt, pepper, paprika, and cayenne.
Heat the oil in a large skillet over high heat until it shimmers. Add the shrimp in a single layer. Cook about 1 minute per side, just until they turn pink and curl. Pull them out. They finish in the sauce.
Drop the heat to medium. Add the butter and garlic. Stir 30–45 seconds until the garlic smells loud but isn’t brown.
Hit it with the lemon zest, lemon juice, and the w**e or hot sauce if you’re using them. Scrape the pan.
Return the shrimp for 30 seconds to coat. Kill the heat, throw in the parsley, and serve immediately.
Serve it over rice, with crusty bread for the sauce, or straight from the pan with a cold b**r. Leftovers do not exist if the forecast is ugly. 🍋🔥
Come by in the morning for the 10/15 count, $6.00 a pound, cash only. 💵
5799 Dogwood Drive, Milton.
Thursday, 9 a.m. ⏰
Got a Jim Cantore recipe of your own? Drop it below. Best one gets cooked first. ⚡️
