I have halved this recipe for two so feel free to double it if you want more.
½ stick butter
1 tbsp olive oil
1 tbsp minced garlic
1 tsp minced fresh rosemary or ½ tsp dried
1/8 tsp crushed red pepper flakes
pinch salt and fresh ground pepper
1 large lemon
1 lb (8-10 count) shrimp peeled with the tail on
sliced crusty bread, rice or fettuccini
Preheat the oven to 400.
Melt the butter over low heat in a medium sauté pan.
Add the olive oil, garlic, rosemary and pepper flakes. Cook over low heat for one minute.
Off the heat, zest the lemon into the butter mixture.
Arrange the shrimp in one layer in an ovenproof pan. Pour the butter mixture over the shrimp. Cut 4 to 5 circles of lemon and tuck in around the shrimp. Roast for 12 to 15 minutes, less if the shrimp are smaller, until pink and firm. Squeeze remaining lemon onto the shrimp.
Serve hot with toasted bread for dipping into the butter sauce or spoon over rice or noodles.
