1poundspot prawns, thawed + shells removedOr use another variety of shrimp
1teaspoonItalian seasoningOr use your favorite dried herb mixture, such as Herbes de Provence
1teaspoongarlic powder
¼teaspoonsea saltSkip if using salted butter
4ouncesunsalted butter
1lemon, juiced
1tablespooncapers (optional)
1tablespoonfresh herbs, torn or chopped into small pieces if needed (optional)I used thyme and chopped chives
Instructions
Add the shrimp to a bowl and toss with the Italian seasoning, garlic powder and salt. Set aside.
In a large pan, melt the butter over medium heat. Once the butter melts (but before it browns), add the shrimp in a single layer.
Cook the shrimp for 1-2 minutes per side, until both sides are opaque and pink.Remove the shrimp from the pan and place them in a serving dish (if using).
Add the lemon juice and capers (if using) to the pan, and simmer for about a minute. Spoon the melted butter mixture over the shrimp. Top shrimp with fresh herbs (if using) and serve immediately.
Notes
This recipe does not include the prep time for removing the spot prawn shells. I recommend removing the shells ahead of time (up to 1 day ahead) and storing the ready-to-use shrimp in the fridge until dinnertime. Using other types of shrimp: Spot prawns will yield the most buttery flavor (similar to lobster), but other varieties of shrimp will work perfectly in this recipe.