We are right in the middle of the holiday season, that means calendars are full and you are needing to bring something to share to almost every event. These shrimp are a great option. They are delicious, easy to fix, filling, and everyone will love you for sharing.
We actually had these shrimp for dinner one night. I served them with a loaf of crusty bread and a large romaine salad, filled with all of my favorites. I started thinking about how easy and perfect they would be for parties. When they come out of the oven, stick them with a toothpick and arrange on a platter.
Ingredients: 1 stick of Butter, unsalted 2 tablespoons of Olive Oil 2 tablespoons of Garlic, minced, about 6 cloves 2 teaspoons of fresh Rosemary, minced 1/4 teaspoon of Red Pepper Flakes Kosher Salt and Ground Black Pepper 2 Lemons, large 2 lbs. of Shrimp, large, peeled with tail left on 1 teaspoon of Sea Salt
First, preheat the oven to 400 degrees.
Next, in melt the butter low medium-high heat in a medium saucepan. When the butter has melted, add the olive oil, garlic, rosemary, red pepper, 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper; cook for 1 minute. Remove from heat and zest one of the lemons directly into the mixture.
Now, arrange the shrimp into a ovenproof baking dish (10×13), making sure only the tails overlap. Pour the butter mixture over the shrimp evenly. Sprinkle with the sea salt and 1/2 teaspoon of black pepper. Cut the zested lemon into slices and arrange them under the shrimp.
Roast for 12-15 minutes until the shrimp are finished. They should not be opaque and firm. Cut the remaining lemon in half and squeeze over the shrimp.
The recipe above is for eating immediately. If you want to make them ahead, follow the recipe until the roasting, cover the dish and refrigerate until ready, roast right before serving.
Happy Cooking, The Barbee Housewife
Source: Ina Garten: Make It Ahead: A Barefoot Contessa Cookbook