Garlic Butter Shrimp

1.ROASTING THE GARLIC Start with a nice, big, and FRESH garlic bulbs for best results. Keep the bulb whole and the cloves intact. Using a whole garlic bulb, cut the stem end off about 1/3 height of bulb. Extra Tip: Don’t cut off too much from the top of the bulbs, just cut off enough to have the tops of the cloves exposed. Remove the first few layers of the peel but it’s important that the cloves stay attached with at least one outer layer of skin keeping them altogether. Next, place bulb on a sheet of aluminum foil (12"x12"). With exposed side facing up, drizzle 1 tbsp olive oil on top of cloves. Next, season with a dash of salt and pepper. Next, place 1 sprig of Thyme on top of cloves. Next, fold all corners of aluminum foil sheet together, seal tightly over the top of bulb. Preheat oven to 400 °F. Place bulb on baking sheet, then place in oven and bake for 40-50 minutes. Once cooked, allow to cool. Squeeze cloves from bulbs into an airtight storage container. Top with a coat of olive oil for preservation. Store in refrigerator for up to 3 months.

2.PREPARING THE SHRIMP first step is to peel, devein, and clean shrimp. Next, pat dry and remove all excess moisture. Place shrimp in a mixing bowl and drizzle 1 tbsp of olive oil on top of shrimp. Mix shrimp to ensure oil is evenly applied. Next, season shrimp with Old Bay seasoning, onion powder, garlic powder, and Italian seasoning. Add salt and pepper. Mix thoroughly, ensuring seasoning is evenly coated on shrimp.

3.COOKING THE SHRIMP in a skillet, heat to medium temperature, add 1 tbsp of olive oil and 2 tbsp of butter. Once melted, add shrimp in an even layer and cook for 1 minute. Next, flip shrimp over to other side and cook for 1 additional minute. Next, turn off heat and remove shrimp from skillet and set aside.

4.PREPARING THE GARLIC BUTTER SAUCE in the same skillet, reheat to medium temperature and add 6 tbsp of butter. Next, add shallot, roasted garlic and cook for 3 minutes. Next add chicken bouillon seasoning, red pepper flakes, and parsley. Mix thoroughly. Next add cooking wine and chicken broth. Mix thoroughly. Cook for 7 minutes, allowing sauce to reduce. Stir Occasionally. Next add lemon juice, mix thoroughly. Reduce heat to simmer, add shrimp back to skillet. Mix thoroughly with sauce. Simmer for 1 minute. Ready to serve!