2 pounds shrimp, peeled & deveined
3 Tablespoons olive oil
12 cloves garlic, finely minced
½ teaspoon red pepper flakes
2 Tablespoons caper brine
6 Tablespoons lemon juice
3 teaspoons cold butter
¾ cup flat leaf parsley, chopped
salt & pepper, to taste
In a heavy skillet over medium heat, add the olive oil. Add the shrimp evenly across the pan and cook for 1 minute. Season with salt, stir and cook approximately 1 minute or until pink.
Add the chopped garlic, pepper flakes and stir. Cook for 1 minute.
Add the caper brine, lemon juice, butter and half the amount of parsley. Cook 1 minute and turn the heat down to low.
Stir until butter has melted into a sauce and the shrimp is opaque and pink. Approximately 4-5 minutes.
Remove the shrimp and transfer to a bowl while continuing to cook the sauce for another 2 minutes.
Season the sauce with salt and pepper to taste, and liberally pour over cooked shrimp. Garnish with the remainder of the parsley.