Greg DuPree
Hands-On Time
15 Mins
Total Time
15 Mins
4 servings

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Repeat with remaining butter, oil, garlic, shrimp, salt, and pepper. Squeeze lemon over shrimp and top with toasted garlic.

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