Ingredients:

  • 2 lbs Colossal Shrimp (raw, peeled, deveined, tail-on preferred)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 8 Tbsp Unsalted Butter (softened, 1 stick)
  • 4 cloves Fresh Garlic (finely minced)
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp Fresh Lemon Juice
  • 1/4 tsp Dried Red Pepper Flakes (Optional)
  • 1 tsp Dijon Mustard
  • 1/4 cup Fresh Parsley (flat-leaf, chopped)
  • Pinch of Flaky Sea Salt (for finishing)

Instructions:

  1. Prep and Season the Shrimp: Thoroughly rinse the colossal shrimp and pat them aggressively dry. Toss the dried shrimp lightly with 1 teaspoon of Kosher salt and the black pepper. Set aside.
  2. Preheat the Oven: Preheat the oven to a hot 425°F (220°C).
  3. Construct the Lemon-Garlic Butter: Gently melt the 8 tablespoons of unsalted butter in a small saucepan over low heat, or use the microwave in short bursts. Do not allow the butter to brown.
  4. Infuse Flavour: Remove the butter from the heat. Whisk in the minced garlic, lemon zest, lemon juice, Dijon mustard, and red pepper flakes (if using). Taste the sauce and adjust seasoning as needed.
  5. Coat the Shrimp: Place the seasoned shrimp into a 9x13 inch baking dish. Pour approximately 3/4 of the prepared lemon-garlic butter sauce over the shrimp, ensuring they are evenly coated. Reserve the remaining 1/4 cup of sauce.
  6. Bake: Arrange the shrimp in a single layer. Place the dish in the preheated oven and bake for 10 to 12 minutes.
  7. Check for Doneness: The shrimp are cooked when they curl into a gentle 'C' shape and turn opaque pink throughout (internal temperature 145°F/63°C). Immediately remove the dish from the oven.
  8. Finish and Serve: Drizzle the reserved 1/4 cup of fresh lemon-garlic butter over the hot shrimp. Garnish generously with the chopped fresh parsley and a pinch of flaky sea salt. Serve immediately.