Butterflied Roasted Garlic Shrimp
10-12 as an appetizer, 6-8 as an entree
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Ingredients:
2 lbs Large Raw Shrimp (21/25 ct), thawed, peeled and deveined (tails left on)
Lemon wedges (for serving)
Garlic Butter Ingredients:
1/2 cup Butter, melted
4 cloves Garlic, minced
2 tablespoons Fresh parsley, finely chopped
Salt and black pepper
Method:
Preheat oven to 425°F (220°C). Butterfly shrimp by cutting deep down the back from the head end to the tail (do not cut all the way through) and pressing them flat. Arrange shrimp in a single layer on a baking sheet, cut-side up.
Mix melted butter, minced garlic, half the parsley, salt, and pepper in a bowl. Spoon garlic butter mixture generously over the exposed shrimp meat. Roast for 6–8 minutes until shells are pink and meat is opaque. Garnish with remaining parsley and serve with lemon wedges.
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