2 lemons
\n1 cup (2 sticks) unsalted butter
\n1\/4 minced garlic
\n1 dried red chile pepper, halved crosswise and seeds removed (wear gloves)**
\n1\/2 cup chopped fresh leaf parsley
\nCoarse sea salt or kosher salt and freshly ground black pepper
\n2 lbs. extra large shrimp (15 – 20 per pound) peeled and deveined, tails left on
\n12 – 3 tbls. dried unseasoned bread crumbs<\/p>\n
Preheat the oven to 500 deg. Juice one lemon<\/p>\n
Melt butter in a skillet over medium heat. Add the garlic and chile and cook until garlic is fragrant, about 3 – 4 minutes. Remove chile.<\/p>\n
Add the lemon juice and half the parsley to the butter sauce and season with salt and pepper. Lay the shrimp in one layer in a gratin dish. Slice the remaining lemon lengthwise, then cut each half into 3 wedges. Cut the wedges crosswise into thin slices and scatter over the shrimp. Pour the butter sauce over the top and sprinkle with bread crumbs. Roast until the shrimp are just pink, about 5 – 6 minutes. Garnish with remaining parsley and serve.<\/p>\n
**I’ve made this dish with red pepper flakes and it’s been just fine.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lemons 1 cup (2 sticks) unsalted butter 1\/4 minced garlic 1 dried red chile pepper, halved crosswise and seeds removed (wear gloves)** 1\/2 cup chopped fresh leaf parsley Coarse sea salt or kosher salt and freshly ground black pepper … Continue reading