Garlic Shrimp

I wanted garlic.  And butter.  My quick googling led me to the Pioneer Woman (love her!) and her Spicy Garlic Shrimp.  Check it out here.  I was hopeful that the kids would eat it since they love garlic, so I left out most of the red pepper.  It worked.  My 6 year old loved it and my 10 year old warmed up to it.  I served it with green beans (with more garlic, of course), a simple salad for the adults, and spaghetti with more garlic (toasted in butter) for the kids.  Oh and crusty bread!  That's a must.  It was so simple and so good.

Here's my slightly modified version:

Garlic Shrimp
serves a hungry 6

1 1/2-2 pounds Raw Shrimp, Deveined, tails On (frozen or defrosted)
1 stick Cold Unsalted Butter Cut Into Pieces
Kosher Salt
8 cloves Garlic, Peeled
1/4 cup finely diced something green (basil, parsley, spinach)
1/2 teaspoon Crushed Red Pepper (or barely any)
1 T lemon juice

Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer in a roasting pan.
Sprinkle remaining ingredients over shrimp.
Bake until shrimp is opaque and butter is hot and bubbly, maybe 15-30 minutes
Serve with hot crusty bread for the butter.  Oh, the butter!