Garlic shrimp

Prep everything first: shrimp peeled and deveined, parsley chopped, garlic ready, chili flakes, lemon juice mixed with about a tablespoon of caper brine, and cold butter cut in four pieces.

Heat the heaviest skillet on the highest heat with olive oil coating the bottom until the first wisps of smoke appear.

Add the shrimp, even them out and leave them to sizzle untouched for a minute, sprinkling them with salt.

Toss and stir-fry another minute, until coloured outside but still translucent inside.

Add the garlic and chili flakes and keep everything moving for about a minute without letting the garlic brown.

Add the lemon juice and caper brine mixture, one chunk of butter and half the parsley and stir.

As soon as the first piece of butter melts, drop the heat to low, add the rest of the butter and let it melt; taste and adjust.

Serve over toast, thinning the sauce with a splash of water if it has thickened, and top generously with the rest of the fresh parsley.