Roasted Lemony Garlic Shrimp

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My husband is “allergic” to shrimp. We have constant arguments around if he’s allergic or just being a big baby. He says he feels funny after eating it sometimes and other times, he’s perfectly fine. The reason I argue his allergy with him is because I LOVE shrimp and I LOVE cooking it. But I rarely do since he doesn’t feel comfortable eating it. Shrimp is great in the summer; you can barbecue it or serve it as a cocktail. I love roasting it with herbs, spices, citrus, and of course, butter. I try to make this whenever we have people over or if we are going to a potluck, just so I can get my fill. The choices for the shrimp are wonderfully endless but let’s start with the basics. Shall we?

Shrimp is laid on a sheet pan. We pulse lemon juice, garlic, parsley, salt, and most importantly, cold butter in a food processor until combined. The delectable butter is spread over the shrimp and roasted until just pink.

This shrimp is best if the shells are off, it’s more appealing eating depending on your dining setting and the flavors get into the shrimp more. But they are still delicious and fun to eat with the shells, too. Just a little more work. Last time, I promise, please do something with those buttery, garlicky, lemony juices. Please and thank you!


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Roasted Lemony Garlic Shrimp

Lemon and garlic make this roasted shrimp dish a play on shrimp scampi

Prep Time 5 minutes
Cook Time 15 minutes

Servings


Ingredients

Prep Time 5 minutes
Cook Time 15 minutes

Servings


Ingredients


Instructions
  1. Preheat oven to 375. Rinse and pat dry thawed shrimp. Place on a sheet pan

  2. In a food processor, add cold butter, lemon, garlic, parsley, and salt. The red pepper flake adds a nice spice. Put as much as you would like. Pulse until mixed and spread over shrimp. Cook until pink, about 12-15 minutes.

  3. Serve in the sheet pan or transfer to a dish. Make sure those glorious juices are included in whatever you do!


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