This isn't a recipe so much as a jumping off point. Think of all the ways you can use this method of cooking shrimp. It's one of the easiest ways I've encountered to cook shrimp. I line a large rimmed baking sheet with a few layers of foil and just throw away the mess when I'm done. Please note that temperature and cooking time is for shrimp that still have tails and peels ON.
- 1 lb. shrimp (tails and peel still intact)--size medium (21-30 count per pound)
- 1/4 cup olive oil
- 1/2 stick butter
- salt and pepper
- lemon juice
Preheat oven to 425 degrees. Toss the shrimp with olive oil, lemon juice, salt and pepper, then spread on a foil-lined baking sheet. Scatter pats of butter over the shrimp. Bake for 10-12 minutes or until the shrimp are pink and opaque.
There are a number of modifications that can be made to this recipe. You can add garlic and make a scampi-type shrimp, coat them in Old Bay or blackening seasoning, lemon pepper seasoning...the list goes on and on.