-o- Baked Garlic Lemon Shrimp -o-

Ingredients:

1 lb. medium or large shrimp, unpeeled and deveined (frozen, defrosted, or fresh)
3 tbsps. unsalted cold butter, cubed
1/4 cup olive oil
1/2 tsp. red pepper flakes (or more if you like)
1/2 tsp. salt
1/4 tsp. freshly ground pepper
Juice of 1 lemon (put the lemon in the microwave for 20 seconds to yield more juice)
3 garlic cloves, minced
1 tsp. fresh or dried parsley

Method:

Preheat the oven to 375. If your shrimp are frozen, rinse to separate and remove most of the ice. Mine had been defrosting in the fridge for a few days so I skipped to the next step: spread the shrimp in a single layer on a baking sheet.
In a small bowl, mash/stir remaining ingredients. Drizzle mixture over shrimp; toss to evenly coat.

Bake for 8-10 minutes if fresh or defrosted; bake for 25-30 minutes if frozen or partially frozen.
I was super hungry and so enjoyed these peel-and-eat style, but with some nice fresh crusty bread would also be tasty.

-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-o-

Inspiration: The Pioneer Woman’s Spicy Garlic Lemon Shrimp. This awesome chef used a bunch more fresh parsley and used a food processor to create the buttery topping  - she also didn’t use any oil. And she has great pictures!