This lemon – butter shrimp is one of the best go-to recipes when you have to hit the kitchen running. Serve it over pasta or rice if you like…
Serves: 4 Preparation time: 10′ Cooks in: 15′ Ready in: 25′
18 large shrimp
100 gr butter
1 lemon, juiced
3 tbsp extra-virgin olive oil
1 tsp mustard
1 tsp chili powder
salt, freshly ground black pepper
Rinse the shrimp. With a sharp knife cut along the curved back ridge of the shrimp, where the vein will be, cutting through the shell to separate and remove it along the sides. Pull the shell around and off the meat keeping head and tail.
In a saucepan melt the butter. Off heat stir in olive oil, lemon juice, mustard, chili powder, salt and pepper.
Toss shrimp in the butter mix. Spread onto a baking sheet and marinade in the fridge for 3 hours.
Set oven to 180C. Bake until the shrimp is opaque (10-15 minutes or so, depending on the size of the shrimp). Serve as is as an appetizer, or over cooked pasta or rice for a main dish.