Farah J Eats

0 Clean and devein the shrimp but leave the shell on (see notes).
1 In a bowl, mix the dry seasoned dredge ingredients together and add shrimp. Toss and make sure every shrimp is coated.
2 Add enough neutral oil to a pan to cover the surface of the pan and heat it up over medium heat (see notes). Once the oil is hot enough, add the shrimp and cook for 2-3 minutes on each side or until it's crispy and golden brown. Cook in batches and don't overcrowd the pan. Set aside for later.
4 Let the oil cool slightly and then transfer the oil in the pan to a bowl, leaving about 1-2 tbsp of in the pan or use a new pan. Over medium low heat, add butter and if you're using a new pan, add 1-2 tbsp of neutral oil as well. Once the butter melts, add minced garlic.
5 Let it cook for 3-4 minutes or until right before it turns golden brown-- stirring often so the garlic doesn't burn. Add the seasonings and turn down the heat to low. Stir until everything is well combined and turn off heat. 
6 Immediately add shrimp and coat it with the garlic butter sauce. Serve with white rice and lemon wedge. Enjoy!