I love this recipe!  I first saw it on the Pioneer Woman’s television show on the Cooking Channel.  Do you know her?  She’s fabulous.  Her recipes are fabulous.  And she, somehow, makes milking a cow look fabulous.
Anyways, her Spicy Lemon Garlic Shrimp is perfect for a light dinner on a warm summer night.  It has been oddly warm here in Northern California.  The children in the neighborhood are already out at the pool after school.  I can finally wear sundresses to work, well until the fog rolls in.  (Sigh, oh foggy city)  And the sauce is this delicious mixture of spice and lemon!
Take a note from me, just don’t forget the lemons when you’re grocery shopping.  True story.

2 pounds Raw Shrimp, Deveined, Shells On
2 sticks Cold Unsalted Butter Cut Into Pieces
1 teaspoon Kosher Salt
4 cloves Garlic, Peeled
1/4 cup Fresh Parsley
1/2 teaspoon Crushed Red Pepper
1 whole Lemon, Juiced
*Recipe from PioneerWoman.com

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
Bake until shrimp is opaque and butter is hot and bubbly.
Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.

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