Method

1. Pat shrimp dry and lightly sprinkle all over with salt

2. Heat a large cast iron or heavy bottomed stainless steel skillet over medium-high heat
3. Add 2 tbsp of butter to your pan, followed by the sliced garlic.
4. Let the garlic slices sizzle in the butter, moving around the pan often until both the garlic and the butter are beginning to brown.
5. Remove the butter and garlic from the pan and set aside in a large, heatproof tossing bowl.
6. Add two more tablespoons of butter to the pan, and a drizzle of olive oil (this helps keep the butter from burning), then add one half of the shrimp to the pan and let brown on one side, undisturbed, for 3 minutes.
7. Flip and cook for 1 additional minute on the other side, then add your first batch of shrimp to your large bowl holding the garlic and browned butter.
8. repeat steps 6 & 7 with your second batch of shrimp.
9. Once all shrimp have been cooked and added to the tossing bowl, add in ⅓ cup of Zab’s St. Augustine style hot sauce and toss with shrimp, butter, and garlic to coat.
10. Place shredded cabbage into the hot cast iron skillet to wilt and sear in the juices, wait about 5 minutes, then add shrimp back to the skillet on top of the seared cabbage bed.
11. Garnish with lots of black pepper, parsley, lemon slices, and green onion, and serve.