- 2 pounds large shrimps, mind-on
- two tablespoons butter
- 1 teaspoon oil
- five to six cloves garlic clove, peeled and minced
- ½ cup 7-up or Sprite
- ½ teaspoon red chili pepper flakes
- pepper and salt to taste
- Using scissors, trim tendrils off shrimps. Wash and drain perfectly.
- Inside a skillet over high temperature, add butter. When it starts to melt, add oil. Add garlic clove and prepare, stirring frequently, for around thirty seconds or until aromatic (don't burn). Add shrimps and prepare, stirring regularly, for around one minute. When they start to change color, add 7-up. Add chili pepper flakes and season with pepper and salt to taste. Still prepare for around two to three minutes or until shrimps turn pink and liquid is reduced. Serve hot.
Drain shrimps perfectly to avoid an excessive amount of liquid expelled during cooking. Once we are cooking in high temperature, a teaspoon of oil is put into prevent butter from burning. Don't overcook shrimps, they're done when their color changes to pink.