Avoiding Additives and Preservatives

Use butter that contains only cream and look for shrimp with no additives.

Mix butter, oil and seasonings

Pour mixture over shrimp and top with lemon slices

Garlic & Herb Roasted Shrimp

Ingredients:

¼ pound (125 g/1 stick) unsalted butter

2 tablespoons (30 ml) good olive oil

2 tablespoons (30 ml) minced garlic (6 cloves)

2 teaspoons (10 ml) minced fresh rosemary leaves

¼ teaspoon (1 ml) crushed red pepper flakes

Kosher salt and freshly ground black pepper

2 large lemons

2 pounds (1 kg) shrimp, peeled with the tails on

1 teaspoon (5 ml) coarse sea salt

4 slices country bread, toasted

Preparation:

Preheat the oven to 400 degrees F (200 C).

Melt the butter over low heat in a medium (10-inch/25-cm) sauté pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon (5 ml) kosher salt, and ½ teaspoon (2 ml) black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.

Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch/30-cm) round ovenproof sauté pan (or 10 x 13-inch/25 x  33-cm baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and ½ teaspoon (2ml) black pepper.

Slice the ends off the zested lemon, cut five (¼-inch/6-cm-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp.

Serve hot with the toasted bread for dipping into the garlic butter. To make ahead, prep the dish and refrigerate it in the pan. Roast before serving. Serves 4.

From Make it Ahead by the Barefoot Contessa