Baked Jumbo Shrimp

From The Country Innkeepers' Cookbook

Fish and Seafood Recipes

Every bit as good as Roman Scampi but easier to make. (You don't need to watch it so carefully.)

• 2-1/4 pounds large raw shrimp
• 1/2 cup butter or margarine
• 1 teaspoon salt
• 6 cloves garlic, minced
• 1/3 cup chopped parsley
• 3 teaspoons grated lemon peel
• 3 tablespoons lemon juice
• lemon wedges

Shell the shrimp, devein, wash, land drain on a paper towel. Melt the butter or margarine in a 13x9x2-inch baking dish. Add the salt, garlic and half of the parsley. Arrange the shrimp in a single layer in a baking dish. Bake uncovered in a 400 degree oven for 5 minutes.

Turn the shrimp and sprinkle with the lemon peel, lemon juice and remaining parsley. Bake 8-10 minutes more, or just until tender. Arrange on a heated platter. Pour the garlic butter over all. Garnish with lemon wedges.

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