Mediterranean Sautéed Shrimp with Sun-Dried Tomatoes and Capers

Pat the peeled shrimp completely dry on all surfaces using paper towels to ensure proper searing. Immediately discard the towels and wash your hands, knife, and cutting board to prevent cross-contamination from raw seafood juices.

Season the shrimp evenly with 2g of fine sea salt and 1g of freshly ground black pepper.

Preheat a large 30cm skillet over medium-high heat at 190°C (375°F) and add 30ml of olive oil, letting it heat for 2 minutes until it shimmers across the bottom.

Arrange the seasoned shrimp in a single, uncrowded layer across the hot skillet and sear undisturbed for 90 seconds.

Flip the shrimp using tongs and sauté the second side for 60 to 90 seconds until the flesh is opaque and pearly white throughout, confirming the internal temperature reaches at least 63°C (145°F) on an instant-read digital food thermometer.

Transfer the cooked shrimp immediately onto a clean plate using tongs, leaving the remaining cooking oil and pan drippings in the skillet.

Reduce the heat to medium at 150°C (300°F), then add 4 thinly sliced garlic cloves, 60g of sliced sun-dried tomatoes, and 1g of crushed red pepper flakes, sautéing and stirring with a wooden spoon for 45 seconds until fragrant.

Pour in 60ml of dry white wine and add 30g of rinsed capers, using the wooden spoon to scrape up any browned fond stuck to the bottom of the skillet.

Simmer the sauce over medium heat for 2 minutes until the liquid reduces by half.

Remove the skillet from direct heat, then vigorously swirl in 30g of cold cubed butter and 15ml of fresh lemon juice using the wooden spoon until a silky, cohesive emulsion forms.

Return the resting shrimp and their accumulated plate juices into the skillet, sprinkle with 10g of chopped parsley and the remaining 1g of salt if desired, and stir for 30 seconds to coat the seafood in warm sauce.

Divide the hot sautéed shrimp and glossy Mediterranean pan sauce evenly among four warm shallow bowls for immediate service.