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Spicy Lemon Butter Garlic Shrimp
We love shrimp! Anyway, any time!
2 pounds raw frozen shrimp, deveined, shells on
2 sticks cold grass fed butter, cut into pieces
1/4 cup fresh parsley leaves
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
4 cloves garlic, peeled
1 whole lemon, juiced
Toasted bread, for serving (I use Canyon Bakehouse gluten free bread with garlic butter)
Preheat the oven to 375 degrees F. I have an electric oven and bumped this up to 400 and cooked the shrimp about 8 to 9 minutes.
Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
To the bowl of a food processor add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
Bake until the shrimp is opaque and the butter is hot and bubbly.
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