Marinade

1. Thaw frozen shrimp by running under cold tap water for a couple minutes, then let sit about 5 minutes until pliable.
2. Pat shrimp dry with paper towels, place in a medium bowl, sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon baking soda, toss to coat and let sit 15 minutes (or up to 1 hour).

Sauce & Cooking

1. While shrimp brines, smash, peel and finely mince about 10 garlic cloves to yield ~1/4 cup; zest 2 lemons and set zest aside, then squeeze lemon juice into a separate bowl.
2. If serving with pasta, bring a large pot of well-salted water to a boil so you can cook linguine while finishing the shrimp.
3. Heat a stainless steel skillet over medium-high for 1–2 minutes until very hot, add 1 tablespoon olive oil and swirl to coat.
4. Add as many shrimp as fit in a single layer without touching; cook until opaque and lightly curled, flip once, then remove to a plate as soon as opaque; repeat in batches, adding more oil if needed.
5. Lower heat to medium and add 3 tablespoons olive oil; when shimmering, add 1/4 cup minced garlic and a pinch of red pepper flakes and sauté 30–60 seconds until garlic just begins to turn golden.
6. Add 1 cup sherry and bring to a low simmer; cook about 3 minutes to reduce slightly.
7. Whisk in the 6 tablespoons butter a few pieces at a time until fully incorporated into the sauce.
8. Whisk in the lemon juice, taste and season with more kosher salt if needed, and simmer gently 1–2 minutes.
9. Return the cooked shrimp to the skillet, stir to coat in the lemon-butter sauce, then turn off the heat.
10. Stir in 2 tablespoons minced parsley and/or chives and all reserved lemon zest.

Serving & Storage

1. If using linguine, cook pasta in the boiling salted water until al dente, drain and toss with a little oil to prevent sticking; plate shrimp over pasta or serve with crusty bread to soak up sauce.
2. Store leftovers in an airtight container in the refrigerator for 2–3 days; fully cooked fresh (never frozen) scampi can be frozen 2–3 months.
3. Reheat gently in a pan over medium-low for 3–5 minutes or microwave in 10–20 second bursts; add a splash of melted butter and extra lemon juice to refresh.