Harissa Scampi

Ingredients

• 1 lb. extra-jumbo shrimp, peeled and deveined, tails left on
• Kosher salt, freshly ground pepper
• 1 head of garlic, clove sseparated, divided
• 2 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 1 cup dry white wine
• 2 Tbsp. harissa paste (such as New York Shuk)
• 3 Tbsp. unsalted butter
• 1/2 cup chopped parsley, divided

Instructions

1. Place 1 lb. extra jumbo shrimp, peeled and deveined, tails left on, in a medium bowl and lightly season with kosher salt and freshly ground pepper. Finely grate 2 garlic cloves from 1 head of garlic, cloves separated, over, then drizzle lightly with extra virgin olive oil, and toss to coat. Let sit at least 5 minutes and up to 30 minutes. Thinly slice remaining garlic cloves; set aside.
2. Heat 1 Tbsp. extra virgin olive oil in a large skillet over medium high. Arrange shrimp in pan in a single layer and cook, undisturbed, until golden brown underneath, 2 3 minutes. Turn and cook until shrimp are nearly cooked through and beginning to curl, about 1 minute. Transfer to a large plate.
3. Add remaining 1 Tbsp. extra virgin olive oil to same pan; reduce heat to medium. Cook reserved sliced garlic, stirring often, until softened and light golden around the edges, 2 3 minutes. Add 1 cup dry white wine and 2 Tbsp. harissa paste and cook, swirling pan occasionally, until wine is reduced by about three quarters and sauce is beginning to thicken, about 5 minutes.
4. Add 3 Tbsp. unsalted butter and swirl pan constantly until butter is incorporated into sauce. Return shrimp to pan and bring sauce to a simmer. Season with salt (it might need a good couple of pinches at least; it may start out tasting somewhat sharp from the wine until it is balanced out by the salt), then stir in ¼ cup chopped parsley.
5. Transfer shrimp and sauce to a large shallow bowl; top with remaining ¼ cup chopped parsley.