Nashville Hot Shrimp

Ingredients

1 lb Large raw shrimp, peeled and deveined
1 tsp Member's Mark™ Nasvhille Hot Chicken Seasoning, or more to taste
1 tbsp Bertolli® Extra Virgin Olive Oil

1 lb Large raw shrimp, peeled and deveined 1 tsp Member's Mark™ Nasvhille Hot Chicken Seasoning, or more to taste1 tbsp Bertolli® Extra Virgin Olive Oil 1 tbsp Bertolli® Extra Virgin Olive Oil

Instructions

If using frozen shrimp, defrost in the refrigerator overnight. For quick-defrosting, place shrimp in a colander and run cold water over until no longer icy, about 3 minutes.
Thoroughly drain and pat the shrimp dry using paper towels.
Heat a large cast iron skillet to medium high heat. While you wait for the pan to heat up, sprinkle Member's Mark™ Nasvhille Hot Chicken Seasoning evenly over the shrimp.
Once the pan is hot, add 1 tbsp Bertolli® Extra Virgin Olive Oil, then toss in the shrimp. Cook without moving until the shrimp turn pinkish on the bottom and just start to curl, about 2 minutes.
Quickly flip and cook until pink, translucent, and curled into a loose “C” shape, about 1 minute. Immediately transfer to a serving dish to prevent overcooking.