Herb Roasted Shrimp

Serves 4.

INGREDIENTS:

1/4 pound (1 stick) unsalted butter
2 tablespoons olive oil
2 tablespoons minced garlic (6 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 large lemons
2 pounds (8- to 10- count) shrimp, peeled with the tails on
1 teaspoon coarse sea salt

DIRECTIONS:

• Preheat the oven to 400ºF.

• Melt the butter over low heat in a medium (10-inch) sauté pan. Add olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon of kosher salt, and 1/2 teaspoon of 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) round ovenproof sauté pan (or 10x13-inch baking dish) with only the tails overlapping.

• Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper.

• Slice the ends off the zested lemon, cut five (1/4-inch 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.

*Adapted from the Barefoot Contessa