*** I make herbal butter and have it in the fridge. u can use it for this recipe .... I used it because it is the same mix I use for the herbal butter recipe. the recipe for herbal butter can be found on my profile..
put uncooked shrimp in colander and run cold water over them to get seperated. sprinkle the shrimp with salt, pepper, and garlic powder. mix by hand til shrimp is covered with spices
put soft butter, parsley, lemon juice, salt, red pepper flakes in food processor and pulse until butter looks crumbly. if butter is to creamy you can still use it.
put butter mixture on shrimp..if it crumbles just crumble it over the shrimp . if butter is creamy just take a spoon and gather up a 1/2 teaspoon and random place on and among the shrimp
let bake at 350° until shrimp is opaque ..
**** THIS RECIPE WAS INSPIRED BY THE PIONEER WOMAN .. it is a little different because of the way that it is seasoned. My mother & I love these. she does not like much garlic so I only use 1/2 the garlic and then use onion powder.
**** I put out a bowl for shells... the juice from the shrimp is great with Italian bread..
I serve with a small wild greens salad with a balsamic and olive oil based vinigrette