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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 1 |
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It's rare to find a recipe where the shrimp is broiled, rather than sauteed these days. But once you try this broiled you will never go back to the skillet. Use the largest shrimp you can get for best results. Ingredients:
2 lbs shrimp (the larger the better) |
1/2 cup olive oil |
2 teaspoons garlic cloves, minced |
2 tablespoons fresh parsley, chopped |
1/8 teaspoon crushed red pepper flakes |
1/2 teaspoon dried oregano, crushed |
2 tablespoons breadcrumbs |
salt & freshly ground black pepper |
Directions:
1. Preheat broiler. Butterfly shrimp by cutting partially through the back and flattening . Rinse and dry with paper towels. In a shallow baking dish toss shrimp with the olive oil to coat, season with salt and pepper to taste, then sprinkle the remaining ingredients over the shrimp.
2. Make sure shrimp is in a single layer in the baking dish. Broil 5 to 6 minutes, until cooked through and opaque. There should be no need to turn shrimp and the edges will probably be a little browned. Spoon any accumulated pan juices over the shrimp and serve.
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