1½ pounds large shrimp, peeled and deveined
2 teaspoons kosher salt
Zest of 1 lemon
5 cloves garlic, 2 grated or chopped, 3 thinly sliced
4 tablespoons extra-virgin olive oil (EVOO), divided
1 small Fresno pepper, sliced
About ⅓ cup ouzo
3 tablespoons butter, cut into pieces
Juice of 1 lemon (about 3 tablespoons)
Red pepper flake, to taste
⅓ cup chopped fresh parsley (a generous handful)
Pita or bread, for mopping
Serves: 4 to 6
Toss shrimp with salt, lemon zest and the chopped or grated garlic and 1 tablespoon EVOO and chill an hour or so.
Heat remaining EVOO in large skillet over medium heat, add shrimp and cook 1 to 2 minutes, turn, cook a minute more. Add sliced garlic and Fresno, stir a minute, add ouzo off burner and flame with stick lighter or return to burner after adding ouzo and let reduce to cook off most of the alcohol. Swirl in the butter and the juice of a lemon and thicken 2 minutes. Finish with red pepper flake and parsley and serve with pita or bread.