I think it’s pretty obvious from my recipes that (1) I’m not intimidated by long lists of ingredients; and (2) I enjoy the alchemy of playing with plenty of spices. But sometimes, when the right flavors come together in just the right proportions, simplicity wins the day. Because of the super low heat in this recipe, the shrimp are plump and firm, but still tender, and the garlic is sweet and rich. By dividing the cooking fat between extra-virgin olive oil and ghee, you get a double-dose of lusciousness brightened by a kiss of lemon.
With a small, sharp knife, pierce the shrimp at the head end and carefully cut along the back toward the tail, removing the dark vein. Rinse in running water and pat dry.
In a large, non-stick skillet, heat the olive oil on low heat – Very low heat – just enough heat to warm the oil. Add the garlic and Aleppo pepper, and cook until the garlic is golden and very soft, about 7-10 minutes.
Add the shrimp and cook until opaque and beginning to curl, about 6-8 minutes. Drop the ghee into the pan and toss gently to coat the shrimp. Spritz with a squeeze of lemon juice, then add a few shakes of salt, and sprinkle with parsley. Devour immediately.
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