Lemon Butter Shrimp

 

When I was in college, I was a waitress at Carrabba's throughout the summers.  One of my favorite dishes was their Spiedino de Mare.  It was shrimps and scallops lightly breaded and thrown in a lemon butter sauce.  That sauce I have always found pretty difficult to replicate and I could never put my finger on it!  While this still isn't an exact replica, I found that it comes pretty close!!  This is a very forgiving recipe so feel free to play around with the portions and add/omit the different seasonings.  The lemon juice at the end makes a difference so don't skip that step!

Yields: 2 - 3 servings

Ingredients:

• 1 lb organic shrimp, peeled and deveined
• 2 tbsp organic olive oil
• salt and pepper to taste
• 1 1/2 organic lemon
• 1 stick (8 tbsp) organic butter, cut into two to three pieces
• 1 tsp organic dried oregano
• 1 tsp organic dried basil
• 1 tsp organic rosemary

Directions:
Preheat oven to 425 F.

In a bowl, toss shrimp, olive oil, salt and pepper to coat.

 

Cut 1 lemon into slices.

Line a baking pan with foil and add butter.

Place pan in the oven for 2 -3 minutes or until butter is melted (one or two small pats of butter remaining in the pan is ok).

Place the lemon slices in the melted butter.

Place the shrimp on the lemon and the butter.

Season the shrimp with oregano, basil and rosemary.

Bake for 10 - 12 minutes until shrimp is done.  Squeeze the juice from 1/2 lemon on top of the shrimp dish.  Enjoy!