Spicy Lemon Garlic Shrimp

What I love about this dish is that you can pull shrimp straight out of the freezer and bake them without thawing if you’re in a rush to fix dinner for guests.

But what I love more about this dish are the heavenly, ridiculously buttery and delightful juices in the pan after the shrimp have cooked.

You have to dip bread in the stuff to believe it.

Grab some shrimp right out of the freezer. Give it a good rinse under cool water for a few minutes, just to get most of the ice off.

Arrange the shrimp in a single layer on a baking sheet. Then just set the shrimp aside for a bit.

Throw cold butter into the food processor.Peel a whole buncha garlic.Throw the garlic in with the butter.

Then toss in some parsley.Next, squeeze in the juice of one lemon.

Add a little salt.

Then add a good amount of crushed red pepper.

Next, just pulse-pulse-pulse until it all comes together and combines. Because the butter is cold, it’ll wind up in nice crumbly clumps.

Sprinkle the crumbles all over the shrimp.

Throw the pan into the oven and bake the shrimp for about twenty or thirty minutes.

The shrimp will be pink and opaque and the butter will be hot and bubbly.

And the world will be a beautiful, wonderful, inviting place.

Serve the shrimp straight from the pan or transfer them to a serving platter. If you do the latter, be sure to pour on all The Wonderfulness.

The Wonderfulness = This Stuff

Be sure to serve it with crusty French bread.

Because otherwise you’d have to eat The Wonderfulness with a spoon.

And that would be a little embarrassing.

Not that I’m above it, though.

 

Ingredients

• 2 pounds Raw Shrimp, Deveined, Shells On
• 2 sticks Cold Unsalted Butter Cut Into Pieces
• 1 teaspoon Kosher Salt
• 4 cloves Garlic, Peeled
• ¼ cups Fresh Parsley
• ½ teaspoons Crushed Red Pepper
• 1 whole Lemon, Juiced

Preparation Instructions