1-First Step – Clean and Dry: Rinse shrimp under cold water, then pat dry with paper towels. Dry shrimp sears instead of steaming, which helps the golden crust form quickly.

2-Second Step – Season and Oil: Toss shrimp with the salt, black pepper, and crushed red pepper. If you like garlic, add minced garlic in the final minute of cooking for a burst of aroma.

3-Third Step – Heat the Pan: Preheat a heavy skillet over medium-high heat until hot but not smoking. Cast iron works well because it holds heat and helps build an even crust. Add half the olive oil or butter and let it shimmer before adding shrimp.

4-Fourth Step – Sear in Batches: Place shrimp in a single layer and do not overcrowd. Cook for 1 to 2 minutes per side until pink and opaque. Work in two batches to keep contact with the hot pan and get an even sear.

5-Finishing Touch: After both batches are cooked, return the first batch to the skillet, remove from heat, squeeze 1 tablespoon lemon juice over the shrimp, and toss. Garnish with parsley and serve with lemon wedges.