1/2 Cup butter
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped garlic
1 Tbsp chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
1/4 Cup Dry white wine (I use Chardonnay)
1 tsp Oregano (optional)
Preheat oven to 450 degrees
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
I tossed this with thin spaghetti noodles. If you plan on tossing it with pasta, you may want to increase your butter to 1 Cup. I also added a teaspoon of oregano to the tossed pasta for a little "extra" flavor!
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