Steps

1. Make a cut along the back of 200g of shrimp with kitchen scissors.
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2. Remove the deveined line using a skewer. [This is the key!] Leaving the deveined line can cause a fishy smell, so be sure to remove it.
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3. Remove the sharp, pointed part of the shell (tail fan) of the shrimp by gently pulling it off.
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4. Cut off about 1cm from the tip of the tail, press down with the back of a knife to expel the internal moisture, and remove any gaminess. [This is the key!] Moisture in the tail can also be a cause of fishy smell.
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5. Place the prepped shrimp in a bowl, add 2 tbsp of Potato Starch and 1/2 tsp of salt, and mix well by hand. [This is the key!] Rubbing with potato starch and salt helps to remove the shrimp's fishy odor.
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6. Rinse the shrimp 2-3 times under water, thoroughly washing off any sliminess.
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7. Thoroughly pat dry the rinsed shrimp with paper towels. [This is the key!] Ensuring the shrimp is dry makes it easier for the flavors to penetrate.
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8. Cut 2 cloves of Garlic in half, remove the sprouts, and mince them finely. [This is the key!] Garlic sprouts can cause bitterness and burning, so be sure to remove them. Adjust the amount of garlic to your preference.
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9. In a Ziploc bag (or a bowl), combine the shrimp, minced garlic, 1.5 tbsp of Olive Oil, 1 tsp of Lemon Juice, 1 tbsp of Cooking Sake (Rice Wine), Black Pepper (to taste), and 1/2 tsp of salt. Mix well.
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10. Remove air from the bag, seal it, and marinate in the refrigerator for 30 minutes. [This is the key!] If you have time, marinating for 1 hour will allow the flavors to penetrate even more deeply. Adding lemon juice helps to reduce gaminess and firm up the shrimp.
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11. Heat a frying pan over low heat. Arrange the marinated shrimp, including the marinade, in a single layer without overlapping. [This is the key!] Choose a frying pan large enough to lay out the shrimp without them touching.
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12. Cook slowly over low heat for about 5 minutes, or until the cut on the shrimp opens up. [This is the key!] High heat will burn the garlic, so be sure to cook over low heat.
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13. Once the shrimp turn red and the cut has opened, flip them over.
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14. Continue to cook over low heat, allowing any remaining moisture to evaporate.
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15. In the final step, add 15g of Salted Butter and toss to coat everything, lightly browning the shrimp. [This is the key!] Lower the heat if it seems like it might burn. Adding butter will result in a more fragrant finish.
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16. Transfer to a serving plate and sprinkle with parsley as desired. Enjoy! [This is the key!] Eating the shells allows you to savor the rich, roasted flavor with every bite.
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