- 60 g shrimp 40/50, peeled, heads-off
- 5 g unsalted butter
- 50 ml olive oil
- 5 g garlic crashed
- 3 g coriander chopped
- 25 ml lemon juice
- 2 g sweet paprika
- Salt and white pepper
- Heat olive oil in a large skillet over medium-high heat.
- Quickly sauté shrimp until they turn pink.
- Add the garlic and coriander.
- Season to taste with paprika, salt and pepper.
- Drizzle with lemon juice.
- Flavor with the butter until it’s fully melted.