Thinly slice the shallots, red, yellow, and orange bell peppers, and fresh red chiles. Drain the canned green chiles, chop the cilantro, zest and juice the lemon, and divide the garlic into two portions. Finely mince 8 cloves for the first garlic layer and very finely mince or grate 4 to 5 cloves for the second. Keep 1 to 2 extra cloves nearby for the emergency garlic hotline. Trust me, it exists.

Heat your largest skillet over medium-high to high heat. Add 1 tablespoon avocado oil and let it shimmer. Sear the shrimp in two batches so they have room to actually brown instead of steaming in a crowded skillet. Cook the first side for about 1 1/2 to 2 minutes, flip, and cook another 1 to 1 1/2 minutes. Remove them to a clean plate. They don’t need to be completely cooked yet because we’re bringing them back for their grand finale.

Reduce the heat to medium. If the skillet looks dry, add the remaining 1 tablespoon avocado oil, then add 2 tablespoons butter, the sliced shallots, red bell pepper, yellow bell pepper, orange bell pepper, and fresh red chiles. Sauté for 4 to 5 minutes, stirring occasionally, until the shallots are soft and beginning to turn golden and the peppers are tender but still have a little personality.

Stir in the 2 tablespoons drained canned green chiles and cook for about 1 minute. We’re layering flavor, not trying to set the skillet on fire. 😂

Add 8 cloves of finely minced garlic and stir constantly for 60 to 90 seconds. Cook until intensely fragrant and just barely golden. Don’t let it get dark brown because burnt garlic has a completely different agenda, and she is not invited to this dinner.

Add the freshly cracked black pepper, white pepper, and red pepper flakes. Stir for 20 to 30 seconds, letting the pepper bloom in the butter and oil. Your kitchen should already smell borderline disrespectful.

Pour in the seafood stock and scrape up all those beautiful browned bits from the bottom of the skillet. Add the Worcestershire sauce and honey, then simmer for 1 to 2 minutes until the liquid reduces significantly. We’re looking for concentrated, glossy flavor, not a watery sauce.

Reduce the heat to medium-low. Add the remaining 2 tablespoons butter and swirl until it melts into the reduced stock and aromatics. Add the lemon zest and lemon juice and stir until everything looks glossy, silky, and ridiculously fragrant.

Add the remaining 4 to 5 cloves of very finely minced or grated garlic. Cook for only 20 to 30 seconds. This is the secret to making the garlic taste BIG. The first batch gives us deep, savory garlic flavor while this late addition keeps that fresh, punchy garlic character alive.

Return the seared shrimp and all their accumulated juices to the skillet. Gently toss everything together, making sure the garlic-pepper butter, shallots, peppers, and glaze cling to every shrimp. Cook for about 60 to 90 seconds, just until the shrimp are fully cooked through. Don’t overcook them. We’re going for juicy and tender, not rubber bands.

The glaze should be glossy and concentrated enough to coat the shrimp rather than pool heavily in the bottom of the skillet. If it’s too loose, let it bubble uncovered for another 30 seconds. If it’s too dry, add 1 tablespoon seafood stock and toss. If the flavor needs a little lift, add a tiny squeeze of lemon. If it needs more pepper, crack some more black pepper right over the top.

Turn off the heat and add the chopped cilantro. Toss gently so the cilantro warms through without losing all of its fresh, bright flavor. Taste before adding salt because the shrimp seasoning, seafood stock, and Worcestershire already bring plenty of seasoning to the party. Add flaky salt only if genuinely needed.

Spoon the prawns over fluffy jasmine rice and generously spoon the garlic, shallots, colorful peppers, and glossy butter glaze over everything. And please don’t leave those beautiful pan aromatics behind. That’s where the treasure is.