Food Recipes Toasted Garlic-Butter Shrimp Recipe 5.0 (1) Add your rating & review Is there any better way to eat toasted shrimp than bathed in copious amounts of bubbling garlic butter? Probably not. You start with shell-on shrimp and give them a toss in garlic-infused butter and oil mixture (because, really, more is more here) and then finish them off with a generous amount of salt and pepper and a squeeze of fresh lemon. Put these out to start a dinner party with friends and enjoy the hands-on, peel-and-eat activity. Serve with dry white wine or beer, and ample napkins, and if you really want to go nuts, some soft French bread for sopping up the sauce. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Published on May 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 15 mins Total Time: 15 mins Yield: 4 servings Ingredients 4 tablespoons unsalted butter, divided 4 tablespoons vegetable oil, divided 6 cloves garlic, thinly sliced, divided 1 ½ pounds peeled and deveined tail-on large shrimp, divided 1 teaspoon kosher salt, divided Freshly ground black pepper ½ lemon Directions Heat 2 tablespoons each butter and oil in a large skillet over medium-high until butter melts, 1 to 2 minutes. Add half the garlic and cook, stirring, until garlic just starts to turn golden, about 1 minute. Using a slotted spoon, transfer garlic to a small bowl. Add half the shrimp to skillet in a single layer; season with ½ teaspoon salt and several grinds of pepper. Reduce heat to medium and cook, undisturbed, until bottoms of shrimp turn pale golden brown, about 2 minutes. Flip shrimp and cook, undisturbed, until just cooked through, 1 to 2 minutes. Transfer to a platter. Repeat with remaining butter, oil, garlic, shrimp, salt, and pepper. Squeeze lemon over shrimp and top with toasted garlic. Rate it Print