Cook until melted and aromatic, 1-2 minutes. Spoon sizzling shrimp butter over plated shrimp. Scatter fried garlic chips, reserved parsley, torn fresh mint and/or basil, and sliced scallions overtop.

3 tablespoons butter, ½ pounds jumbo shrimp Add garlic & lemon juice: Reduce heat, add garlic, salt, and pepper to taste, and squeeze in half of the lemon juice. 2 teaspoons garlic, salt and ...

Place the prawns, oil, garlic, salt and pepper in a bowl and toss to combine. Barbecue for 3-4 minutes or until cooked through. Place in a bowl with the butter and parsley leaves and toss to coat.

1 cup bread crumbs 4 tablespoons unsalted butter 2 cloves garlic, grated ¼ teaspoon crushed red pepper flakes Kosher salt and black pepper ...

Cola, hot sauce, Worcestershire, and butter are just a few of the ingredients that make these New Orleans-style barbecue shrimp iconic. Serve with crusty bread for sopping up all the delicious sauce.

With the blender on, slowly add the garlic olive oil. Season with salt and pepper. Brush the shrimp with olive oil and season with salt and pepper. Grill over a hot fire until lightly charred ...

In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper. 2. In a large gratin dish, arrange the shrimp ...