Brown Butter Shrimp with Hazelnuts and Thyme

For the shrimp:

• 1⅓ lbs raw large shrimp, peeled and deveined (tails on optional)
• 7 tbsp unsalted butter (about 3½ oz)
• 2 cloves garlic, finely sliced
• 2 tbsp olive oil
• ½ cup hazelnuts, toasted
• 1 tbsp fresh thyme leaves (plus extra to garnish)
• Juice of ½ lemon
• Sea salt and black pepper, to taste

To serve:

• Crusty bread or sourdough, for dipping
• Lemon wedges

Here’s How:

1. Toast the hazelnuts: In a dry skillet, toast the hazelnuts for 3-4 minutes until golden and fragrant. Tip out and set aside.
2. Cook the shrimp: In the same pan, heat the butter over medium-high heat until it turns a golden, nutty brown color, then add the garlic and thyme. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes until pink and just cooked through. Remove and set aside.
3. Make the brown butter: Reduce the heat to medium. Add the remaining butter and cook until golden brown and nutty (about 2-3 minutes). Add the sliced garlic and cook gently for 30 seconds.
4. Combine everything: Return the shrimp to the pan with the brown butter. Add the toasted hazelnuts and thyme, then toss well to coat. Squeeze over the lemon juice and stir through.
5. Serve: Spoon everything into a large warm serving bowl or skillet, scatter with extra thyme, and bring to the table with crusty bread for sharing.