What flavor is more summery than the puckery, sour taste of lemons? This week, we'll offer some ideas for getting the most citrus flavor out of the season. This one is from the website www.epicurious.com and was originally published in Gourmet magazine in March of 1996.
2 pounds large shrimp (about 30), peeled
2 sticks (1 cup) unsalted butter
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1 1/2 teaspoons salt, or to taste
1 tablespoon mined garlic, or to taste
1/2 cup flat-leafed parsley leaves, washed well, spun dry, and chopped fine
2 tablespoons freshly grated lemon zest (from about 2 large lemons)
2 tablespoons fresh lemon juice, or to taste
Preheat oven to 450 degrees F.
In a flame-proof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley, zest and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more.
Serve shrimp with rice and lemon wedges.