Pat the shrimp dry with paper towels—this is crucial for getting a good sear and preventing them from steaming. In a shallow bowl, combine the all-purpose flour with the lager rub, then toss the dried shrimp in this mixture until evenly coated. Set the seasoned shrimp aside on a plate while you prepare the cast iron skillet.

Place a 10 to 12-inch cast iron skillet over medium-high heat for about 1 minute to preheat. Add the olive oil and allow it to heat for 30 seconds until shimmering, then add the unsalted butter. Once the butter is melted and foaming, reduce heat to medium and add the minced garlic and red pepper flakes. Cook this mixture for about 90 seconds, stirring gently, until the garlic becomes fragrant and just starts to turn golden—this develops the flavor foundation of the dish without burning the garlic.

Working quickly, add the seasoned shrimp from Step 1 to the hot garlic butter in a single layer. I find that letting them sit undisturbed for about 90 seconds creates a better crust, so resist the urge to stir. Flip each shrimp and cook for another 1 to 2 minutes until they turn pink and opaque throughout. Pour the dry white wine into the skillet to deglaze and pick up all the flavorful browned bits from the bottom—this adds depth to the sauce.

Remove the skillet from heat. Squeeze fresh lemon juice over the shrimp and sprinkle with the chopped green onions for brightness and color. I always serve this immediately in the cast iron skillet to keep everything hot and to let guests enjoy the theatrical sizzle. Serve with crusty bread to soak up that incredible garlic butter sauce.