Broiled Lemon Butter Shrimp

Chef's notes

Similar to scampi, this shrimp dish is flavored with seasoned lemon and butter without the intense flavors of onion and garlic. Assemble and quick broil.

Offer them plated, on crostini or in phyllo cups with cocktails. They can also be served as a starter dish over a crusty bread bruschetta, over orzo or rice made with chicken broth.

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Ingredients

1 1/2- 2 pounds large shrimp
¼ pound of butter (one stick)
1/2 cup olive oil
Juice of 1 medium lemon
Few grinds each of salt and pepper
2 Tablespoons chopped Italian flat leaf parsley

Optional

Garnish with lemon wedges and additional chopped parsley

Instructions

Remove shrimp shells, with or without tail section on and devein. Rinse in cold water and pat dry. Set them aside.
In a pot, large enough to comfortably hold all ingredients, melt the butter over low heat. Add olive oil, lemon juice, salt and pepper. Remove from heat. Cool to warm or room temperature.
Pre-heat the broiler. Generously coat al the shrimp in the sauce. Place them in a rimmed cookie sheet large enough to hold them in a single layer. (Tip, line them in rows to make it easier to flip them over with a long narrow spatula after their top side is broiled). Evenly spread the sauce over the shrimp.
Broil them close to the heat for about three minutes or until the tops are pink but not cooked through. Flip them over and broil briefly until just cooked through. Try not to overcook them.
If desired, garnish with parsley and serve with lemon quarters and serve.

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Broiled Lemon Butter Shrimp

Broiled Lemon Butter Shrimp

Ingredients

Instructions

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