1 lb large raw shrimp peeled and deveined with tail on (defrosted if frozen)
1/2 tsp of kosher salt
1/4 tsp of freshly ground pepper
1/4 tsp cayenne pepper
2 tbsp plus 1 tsp olive oil
2 cloves garlic sliced thin
1 tsp of unsalted butter
1 cup orzo
2 ½ cups chicken stock
1 tbsp olive oil
zest from one lemon
juice of one lemon
2 tbsp of chopped flat-leaf parsley
Bring orzo, chicken stock, olive oil and lemon zest to a simmer in a medium saucepan over medium heat. Cook until orzo is tender, about 12-15 minutes, stirring frequently especially at the end so it does not stick to pan. Once done, remove from heat and place lid on top for 5 minutes. Then remove the lid and let cool for 2-3 minutes. Stir in the lemon juice and parsley and put lid back on until ready to serve. Pat dry shrimp with paper towels. Toss them with salt, pepper, cayenne and 1 teaspoon olive oil in bowl.
While cooking the orzo, heat 2 tablespoons of olive oil in a 12 inch sauté pan on med-high heat. Then add the garlic and cook until light golden brown. Remove with slotted spoon and discard. Turn down the heat to med-low (wait a few minutes, if not you will have butter splatter everywhere) and then add the butter let melt and then add the shrimp. Cook on each side 3-4 minutes until pinky-orange color. Serve ½ cup of the orzo and top with 5-6 shrimp. Sprinkle some reserved parsley on top for garnish. Serves 4.