Garlic and Herb Roasted Shrimp

 

We have nine weddings upcoming this year (WHOA) so my parents will be taking care of our dog quite a lot. As a thank you, I like to cook them dinners. This dinner was special because the recipe comes from Ina Garten's book "Make it Ahead", which my Mom bought for me for Christmas. I made a few changes to make this Paleo and Whole30 friendly, but you can easily make adjustments to go the other way!

Ingredients:

•  1/2 c. ghee butter
• 2 tbsp. EVOO
• 6 cloves garlic, chopped
• 2 tsp. fresh rosemary
• 1/4 tsp. red pepper flakes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 lb. shrimp, wild caught, tail and shell removed and cleaned
• 1 lemon

Directions:

1. Preheat oven to 400 degrees
2. Melt butter over low heat in a medium saute pan
3. Add EVOO, garlic, rosemary, red pepper flakes, salt, and pepper and cook for 1 minute
4. Turn the heat off
5. Zest half a lemon over butter
6. Put shrimp on a baking sheet
7. Pour butter over shrimp
8. Cut the half of lemon into 5 slices and tuck into shrimp
9. Roast for about 14 minutes
10. Juice the other half of the lemon over

I ate this over zoodles but my parents ate over noodles with Parmesan cheese.  

Enjoy! Thanks Ina!

Kelsey