16 jumbo shrimp (1 1/2 lb), peeled and deveined
Kosher salt and freshly ground pepper
2 tablespoons extra virgin olive oil
2 large garlic cloves, thinly sliced
1/2 cup dry white wine
2 tablespoons sambal oelek or other chili paste
1 stick (4 ounces) unsalted butter, cut into tablespoons
Crusty bread, for serving
Season the prawns with salt and pepper. In a very large skillet, heat the olive oil until simmering.
Add shrimp and cook over moderately high heat until lightly browned, about 3 minutes.
Add garlic and cook until fragrant, about 1 minute.
Add the wine and sambal and bring to a boil, scraping up any browned bits from the bottom of the pan.
Reduce heat to moderately low and stir in butter until melted and incorporated.
Remove from heat and season with salt and pepper.
Transfer to a bowl and serve with crusty bread.