Blackened Shrimp

Ingredients

• 5 tablespoons unsalted butter, divided
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 teaspoon grated lemon zest
• 1 tablespoons fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 1/2 pounds extra-large (21/25 count) peeled, deveined raw shrimp, patted dry
• Chopped fresh parsley
• Lemon wedges, for serving

Steps

1. Melt 3 tablespoons butter in a large cast iron skillet over medium; add garlic and cook, stirring constantly, until fragrant, about 1 minute. Transfer butter mixture to a small heatproof bowl; do not wipe skillet clean. Stir in lemon zest and juice, crushed red pepper, and 1/4 teaspoon salt. Cover with aluminum foil to keep warm.
2. Stir together chili powder, cumin, garlic powder, onion powder, basil, parsley, oregano, thyme, cayenne, black pepper, and remaining 1 teaspoon salt in a large bowl until well combined. Add shrimp and toss to coat, pressing to adhere, if needed.
3. Heat 1 tablespoon butter in reserved cast iron skillet over high until melted. Add half of the shrimp (about 18) in a single layer; cook, undisturbed, until shrimp have a dark brown crust on underside, about 2 minutes. Flip shrimp over and continue to cook, undisturbed, until shrimp are opaque and seasoning is starting to blacken all over, 1 to 2 more minutes. Transfer to a plate. Repeat with remaining 1 tablespoon butter and half of shrimp. Garnish with chopped parsley. Serve with lemon wedges and reserved lemon-butter mixture.