Sizzling Shrimp Scampi

• Seafood

  • 3 lbs Shrimp, large

• Produce

  • 1 tbsp Basil, leaves
  • 1 2/3 tbsp Flat-leaf parsley
  • 3 Garlic cloves, large
  • 1 1/2 tsp Lemon, zest
  • 1/2 tsp Thyme, leaves

• Condiments

  • 1 tsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Bread & Baked Goods

  • 1 Bread, crusty

• Dairy

  • 2 sticks Butter, unsalted

Found on foodandwine.com

Description

Ingredients

• 2 sticks unsalted butter, softened
• 3 large garlic cloves, very finely chopped
• 1 tablespoon plus 2 teaspoons chopped flat-leaf parsley
• 1 1/2 teaspoons finely grated lemon zest
• 1 teaspoon freshly squeezed lemon juice
• 1/2 teaspoon chopped thyme leaves
• Kosher salt and freshly ground black pepper
• 3 pounds large shrimp—shelled and deveined, tails left on
• 1 tablespoon thinly sliced basil leaves
• Crusty bread, for serving

Directions

• Preheat the oven to 450°. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper. In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.