Spicy Shrimp with Chilies and Garlic Quick GambasStyle

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined (tails on or off per preference)
• 1/2 teaspoon kosher salt (or 3/4 teaspoon table salt), divided
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil (45 ml)
• 1 tablespoon unsalted butter (14 g) — optional, for silky finish
• 6 large garlic cloves (about 24–30 g), thinly sliced
• 2–3 fresh red chilies (e.g., Fresno, red jalapeño, or 2 Thai bird’s eye chilies for more heat), thinly sliced lengthwise (about 25–35 g)
• 1/4–1/2 teaspoon red pepper flakes (optional; for extra heat)
• 2 tablespoons fresh lemon juice (about 1 lemon) (30 ml)
• 2 tablespoons chopped flat-leaf parsley (about 8 g)
• Lemon wedges, for serving
• Optional: 2 tablespoons dry white wine or dry sherry (30 ml) — for deglazing
• Optional: 1/2 teaspoon smoked paprika — for smoky depth