I adapted this recipe for Roasted Garlic Shrimp from the Jan/Feb 2013 Cook's Illustrated. As usual, I needed to get dinner on the table in a hurry so the few extra pennies that I paid for the shrimp that had already been deviened and butterflied was WELL worth it.
Roasted Garlic Shrimp
1/4 cup salt
1 quart water
2 pounds shell on shrimp, butterflied
4 Tablespoons butter
6 cloves garlic
1/2 teaspoon red pepper flakes
1/4 teaspoon pepper
2 Tablespoons fresh parsley, minced
Heat broiler to high. Combine melted butter, oil, garlic, red pepper and pepper.
Remove shrimp from brine and pat dry on paper towels.
Add shrimp to garlic butter sauce along with parsley.
Arrange on a wire rack set in baking sheet. (I put a cooling rack on top of a cookie sheet.)
Broil shrimp 2 minutes on each side.
Toss shrimp into a serving bowl.
I served my shrimp with multigrain tortillas and sliced avocado.
These shrimp tacos were ready in under 30 minutes. Everyone peeled their own shrimp at the table before making their tacos - making it even easier.
If you're craving a super simple shrimp dinner, give this broiled shrimp technique a try.