Servings: 8

Ingredients:

  • 2 pound U15 Baja Shrimp Tails, cleaned and de-veined
  • 8 tablespoons of unsalted butter, softened
  • 2 cloves of garlic, minced
  • 2 tablespoons parsley, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 lemons, cut in half
  • 1/2 cup fish or chicken broth
  • 1/2 cup white wine
  • 1 tablespoon of paprika

Preparation:

  1. In a large bowl, add butter, garlic, parsley, salt, pepper and juice of one lemon, mix until well combined.
  2. lace shrimp in a baking pan just large enough to fit them. Place 1/2 tablespoon of the butter mixture on each shrimp.
  3. Add white wine and broth to the pan, making sure not to cover the shrimp completely.
  4. Place the pan in the oven and bake for 5 minutes. Remove pan from oven, squeeze juice from the remaining lemon on top, sprinkle with paprika, place back in oven and cook for 8 minutes.
  5. Transfer shrimp to serving platter, drizzle sauce from pan on top and serve with bread for dipping.