1lbraw shrimp, peeled & deveined, tails on or off(21-25/lb)
1tspsmoked paprika
1/4tspcayenne pepper powder
salt and pepper to taste
2tbspall-purpose flour
oil for searing(I used avocado)
For the sauce
2tbspbutter
3garlic cloves, minced
1/2tspred pepper flakes
2tbsprice wine vinegar
3tbsphoney
Instructions
For the shrimp
Pat the shrimp dry and rub with the smoked paprika and cayenne pepper. Sprinkle with salt and pepper to taste.
Sprinkle on the flour and toss to coat.
Heat up a large frying pan or skillet over medium-high heat. If the oil doesn't "hiss" when you add the shrimp it isn't hot enough.
Add enough oil to cover the bottom of the pan and lay the shrimp in the hot pan in a single layer. You'll need to do this in batches for a good sear. Sear about 2 minutes on each side or until just cooked through.
Remove the shrimp from the pan and set aside.
Turn off the heat and allow the pan to cool just slightly while you prep your sauce ingredients.
For the sauce
Heat the pan to medium/medium-low and add the butter.
Add the minced garlic and red pepper flakes and cook just until the garlic is fragrant and slightly softened.
Pour in the rice wine vinegar to deglaze the pan and then add the honey. Stir and let it thicken just slightly. The sauce will still be quite thin, yet sticky.
Add the shrimp back in and toss with the sauce to coat. Serve immediately.