I recommend you serve this with the Mushroom Risotto in the previous post. My husband says there are only two ways to have shrimp, 1. Steamed in Old Bay and 2. Like this!

I like to use large-sized (not jumbo), peel-on frozen shrimp. Always fresh and dependable. You may want to watch the red chili flakes if you’re making this for kids. However, mine didn’t seem to notice. They were too busy shoving them in.

I used big cloves of Everblossom garlic, rosemary, and dried red pepper.

2 pounds shrimp, peeled with tails on
3 tablespoons olive oil
2 tablespoons dry white wine
Kosher salt and fresh-ground pepper
6 tablespoons butter, softened
4 cloves garlic, minced
1 teaspoon fresh rosemary, minced
1/4 teaspoon crushed red pepper flakes (or Everblossom minced red chili)
2 teaspoons grated lemon zest

Preheat the oven to 425 degrees.

Place the shrimp in a mixing bowl with olive oil, wine, 2 teaspoons salt, 1 teaspoon pepper and gently toss.

In a small bowl, mash soft butter, garlic, rosemary, red chili, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.

Arrange shrimp in a ceramic baking dish and pour the remaining marinade over them. Then spread the butter mixture evenly over the shrimp. Bake for 12 minutes until hot and bubbly.