The shrimp can be peeled or not.



6 tbsp unsalted butter

juice of 1 lemon,plus more to serve

2 garlic cloves,crushed

2 tbsp finely chopped flat-leaf parsley,plus extra sprigs,to serve

salt and freshly ground black pepper

2 tbsp olive oil

16-20 raw shrimp,peeled,deveined,and butterflied

lemon wedges,to serve

1.Mix the butter,lemon juice,garic, and parsley together,and season to taste with salt and plenty of pepper.

2. Heat the oil in a large frying pan,add half the shrimp and pan-fry over medium heat for 2 minutes,or until they have lost their translucency and turned pink. Lift on to a large serving platter and keep warm while you cook the remaining shrimp in the same way.

3. Wipe out the  frying pan if necessary and add the garlic butter. Heat until hot and foaming and the garlic is soft,but not brown. Add a splash of lemon juice to stop the cooking and immediately pour over the shrimp.

4. Garnish with parsley and lemon wedges, and provide lots of crusty bread to mop up the delicious garlic butter

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