GARLIC & HERB ROASTED SHRIMP
Finally, after all the decorating, meal prep, eating, holiday company… and Travis and Taylor’s engagement😊, life is finally returning to normal. However, with all the January and February cold weather and storms the rest of the country is experiencing, you may find that friends and family have decided to visit again. If so, this simple yet incredibly delicious shrimp dish is the recipe you want to keep. Linda Weiss, Beacon editor, says she makes this Ina Garten recipe often, and after reading the ingredients I plan on making it soon, and I’m happy she shared it with us.
INGREDIENTS
• ¼ pound (1 stick) unsalted butter
• 2 Tbsp. good quality olive oil
• 2 Tbsp. minced garlic (6 cloves)
• 2 tsp. minced fresh rosemary leaves
• ¼ tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 2 large lemons
• 2 pounds (8-10 count) shrimp, peeled with the tails on
• 1 tsp. coarse sea salt
• 4 slices of thick sliced artesian bread, toasted
DIRECTIONS
1. Preheat the oven to 400 degrees.
2. Melt the butter over low heat in a medium (10-inch) sauté pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
3. Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 10 to 12 minutes (watching closely), just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.
