Skillet Roasted Shrimp - cooking recipe

Ingredients

For the garlic compound butter
2 garlic cloves, diced
1 tablespoon small caper
1/2 lemon, juice of
2 tablespoons dry white wine
1/4 cup unsalted butter, at room temperature
For the shrimp
3 tablespoons olive oil
1 teaspoon grated lemon zest
4 teaspoons minced fresh flat-leaf parsley
1 teaspoon garlic salt
1 1/2 lbs large shrimp, in the shell (21 to 30 per pound)
fresh ground black pepper

Preparation

To make the garlic compound butter--in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended.
Pour into a ramekin.
Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
To make the shrimp--in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt.
Add the shrimp and toss to coat.
Refrigerate for 30 minutes to 1 hour.
Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it.
Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color.
Remove from the heat.
Sprinkle with the pepper and the remaining 2 teaspoons parsley.
Bring the hot skillet directly to the table, placing it on a heavy trivet.
Place the ramekin of compound butter in the center of the skillet.
With your fingers, peel each shrimp and dunk it into the compound butter.