Buffalo Shrimp

1 pound large (21-25 count or 26-30 count) shrimp, peeled (tail-on, if desired) and deveined
1 tablespoon all-purpose flour
¼ teaspoon cayenne
¼ teaspoon garlic powder
Pinch sea salt
Olive oil spray
2 tablespoons light butter
1 tablespoon hot sauce (an all-natural one like Wing Time, not a thin one like Tabasco), plus more if desired

The shrimp is great because it’s nice and meaty, yet you don’t have to worry about tenderizing it.

Rinse the shrimp, and then pat them dry with a paper towel to remove excess moisture.
To a large resealable plastic bag add the flour, cayenne, garlic, and salt. Toss to combine. Add the shrimp and toss thoroughly to coat them evenly.
Place a large nonstick skillet over medium high heat. When hot, lightly mist the pan with spray and add the shrimp in a single layer, working in batches, if necessary. Cook them until they are lightly browned on the outsides and cooked through, 1 to 2 minutes per side. Remove the cooked shrimp to a plate or bowl.
When all of the shrimp are cooked, turn off the burner. Add the butter and hot sauce to the skillet and, using a wooden spoon, stir constantly until the butter is just melted, being careful not to overcook it. Return the shrimp to the pan. Toss to coat them completely with the sauce. Season with additional hot sauce, if desired. Let the shrimp sit for 5 minutes, and then toss them again (the sauce will thicken slightly and stick better after sitting). Serve immediately.