Baked Lemon Garlic Shrimp

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

So simple yet so good, and a great dish for company. I always put lots more garlic in a recipe, it cooks in oven, so it mellows it out and accentuates the flavor. I would increase the temp to 425 next time, takes about 15 mins otherwise. The amount of lemon to butter was perfect, don't hold back on that. You can add parsley at end like I did, (as I had no basil), or add a sprinkle of paprika on shrimp before baking,,,those extra touches are the chef's choice! I would make it again bc it's fast food with a gourmet taste

2 tablespoons extra virgin olive oil

1 ½ pounds jumbo shrimp, peeled and deveined

½ cup salted butter, melted and cooled

6 cloves garlic, minced

2 lemons, juice only

1 lemon. zest only

¼ teaspoon red pepper flakes

¼ cup fresh basil leaves, minced

Directions at cookingwithnonna.com

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