Prep Time: 30 min. Cook Time: 25 min. Servings: 2 people
- 8 Large De-veined Gulf Shrimp
- 20 Garlic Cloves, finely chopped
- 2 Tbs Curly Parsley, chopped
- ½ Lbs. Butter
- Sea Salt
Preheat oven to 350˚
Peel shrimp, wash in cold water – making sure all remnants of vein removed. Place in bowl of cold salt water. Set aside.
In 2 large ceramic or glass ramekins, melt one-half of the butter and garlic in each ramekin. Add in one-half chopped parsley to each ramekin and stir.
Pat dry shrimp and add half to each ramekin. Stir until all the shrimp has been coated, salt to taste. Cook in oven for10 minutes then stir. Cook an additional 10 minute and stir. Cook another 5 minutes, remove and plate the ramekin.
Serve with your favorite vegetable or salad.