I love shrimp. I really do. I have a hard time eating it with other things, because I just want to eat shrimp, not shrimp with pasta or anything. I did serve this with pasta, but of course I made gluten-free pasta, and this spaghetti turned out gross. Hard, like it wasn't cooked enough, but also gloopy and sticky at the same time, despite the fact that it had olive oil poured over it. Whatever.
Anyways, the shrimp dish was super easy to make, and I'd definitely make it as an appetizer if I ever had those kind of parties. It was better on it's own than with the pasta. Oh, and I bought the kind with tails on, and that's kind of hard to just eat with spaghetti. Tails on is better for an appy.
Stick of butter (1/2 cup)
Pound of cooked, peeleed shrimp
Thinly slice the lemon and place in the bottom of the pan. I used an 8x8 pan, and needed 9 slices of lemon. If you use a bigger pan, just slice them thinner.
Pop in oven at 350F for 15-30 minutes, until it's done. The shrimp is cooked, so you're just looking for the butter to melt and everything to infuse. That took 25 minutes for me, maybe because my shrimp was frozen.
Now, of course I didn't take a picture after it was done, because when an amazing-smelling dish comes out of the oven, my first thought is not to pull out a camera. It's to pull out a fork.
But the butter melted, the shrimp cooked, and the lemon infused. It was amazing. Super easy to throw together, and then you just pop it in the oven and forget about until you serve. My kind of dinner.