Skillet Roasted Shrimp

Recipe by iris5555
READY IN: 1hr 15mins




  • To make the garlic compound butter--in a small saucepan over low heat, combine all the ingredients and whisk until melted and thoroughly blended.
  • Pour into a ramekin.
  • Use immediately or cover and refrigerate for up to 1 week. Melt over low heat just before serving.
  • To make the shrimp--in a bowl, combine the olive oil, lemon zest, 2 teaspoons of the parsley, and the garlic salt.
  • Add the shrimp and toss to coat.
  • Refrigerate for 30 minutes to 1 hour.
  • Heat a large cast-iron skillet over high heat for about 2 minutes, or until the surface is hot enough that water bounces and sizzles when sprinkled in it.
  • Arrange the shrimp in a single layer in the hot skillet and cook for 3 to 4 minutes on each side, or until the shrimp become a rosy pink color.
  • Remove from the heat.
  • Sprinkle with the pepper and the remaining 2 teaspoons parsley.
  • Bring the hot skillet directly to the table, placing it on a heavy trivet.
  • Place the ramekin of compound butter in the center of the skillet.
  • With your fingers, peel each shrimp and dunk it into the compound butter.