From Brandon Carter, FARM, Bluffton, South Carolina
2 pounds head-on white shrimp, peeled to the tail and deveined
1¼ cups olive oil, divided
½ cup sliced garlic
1 tablespoon red pepper flakes
2 tablespoons smoked paprika
Zest and juice of 2 lemons
2 tablespoons chopped parsley
4 slices toasted sourdough
Season shrimp on both sides with salt. Heat ¼ cup of the olive oil in a cast-iron skillet over high heat. Working in batches, sear shrimp on both sides. When all of the shrimp are cooked, wipe out pan, add remaining olive oil, and toast garlic until golden. Add red pepper flakes and paprika, and toast for 10 seconds. Add lemon juice, zest, and parsley. Season to taste with salt.
To serve, divide shrimp between four plates, spoon olive oil sauce over top, and serve with warm toasted sourdough.