BAKED LEMON SHRIMP—30 MINUTES ’TIL DINNER

It all starts with the shrimp—fresh if it’s available, but this dinner is so full of flavor that defrosted, flash frozen shrimp work just fine.  Lemon, a little white wine, a good dash of fragrant seasonings—it’s almost shrimp scampi, without the stove top mess. 

• 2 lbs shrimp—fresh or frozen (defrosted), washed and dried—peeled or unpeeled before baking, your choice
• 1 stick butter
• 2 tblsp dry white wine
• 2 cloves garlic, minced
• 2 lemons
• 2-3 tblsp dried Italian seasoning
• ½ tsp dried red pepper flakes
• Salt and pepper to taste

Set oven to 425’—while oven in heating, melt butter in 9”X 13” baking dish .  Slice lemons about 1/8” thick.  When butter has melted, remove pan from oven and add wine.  Arrange shrimp in pan, trying not to crowd them.  Sprinkle minced garlic and other seasonings evenly over shrimp.  Arrange lemon slices over shrimp, squeezing some of the slices to release juice.  Bake for 10-12 minutes until shrimp curl and turn pink.  Serve with seasoned rice or pasta.

The Kitchen Hive