Spicy Lemon Garlic Shrimp

This is another great find from my new Pioneer Woman cooks cookbook.  I did mess up a little and bought the wrong shrimp!  OOPS!  But all in all the recipe was good and easy and oh sooo buttery!  I think next time I might try this with half the butter and I am sure it will still be plenty.  But then again, when I buy the right shrimp, maybe it will be right!

Spicy Lemon Garlic Shrimp

(The Pioneer Woman cooks cookbook)

• 1 cup cold butter, cut into pieces
• 4 garlic cloves, peeled
• 1/4 cup fresh parsley (if using dried, 1 tsp dried = 1 tbsp fresh)
• juice of 2 lemons
• 1 tsp salt
• 1 tsp crushed red pepper flakes
• 2 lbs raw shrimp, deveined, shells on

Preheat your oven to 375 degrees. 

Add your butter and garlic to a food processor.  Then add your parsley, lemon juice, salt, and red pepper flakes.  Pulse this mixture several times until everything is mixed together.

Arrange your shrimp on a baking tray in a single layer.

Dot the top of each shrimp with your butter mixture. (The cookbook has great pictures and step by step pictures throughout!  Love it!!)

Roast the shrimp in your oven until the shrimp are cooked through and the butter is bubbly, about 20 minutes.  Serve in a large bowl making sure to keep the juices and drizzle all over the shrimp.

She recommends serving with crusty french bread so you can dip your bread in the yummy buttery juices!  We ate ours with some yummy flank steak, french bread and baked potatoes!  It was super yummy!