1 lb shrimp, headless, shell-on, tail-on, deveined
1/2 tablespoon all-purpose flour
1/4 teaspoon cayenne pepper
2 oz unsalted butter (1/2 stick)
1 1/2 tablespoon olive oil
5 cloves garlic, peeled and minced
2 tablespoons white wine
salt to taste
1/4 teaspoon sugar
1 teaspoon fish sauce (optional)
1 squirt lemon juice
1/2 teaspoon freshly ground black pepper
1 Clean and rinse the shrimp and deveined. Pat dry with paper towels.
2 Mix the flour and the cayenne pepper together in a big bowl. Add the shrimp to the bowl, toss a few times to coat lightly with the flour mixture.
3 Heat up a saute pan and add the butter. When the butter melts, add the olive oil. Stir in the garlic, lightly saute until aromatic before adding the shrimp into the pan. Saute the shrimp and then add the white wine, salt, sugar, and fish sauce (if using). Continue to stir until the shrimp is cooked through. Add a squirt or two of the lemon juice and the black pepper. Stir to combine well and serve immediately.