Ingredients:

  • 5 lb Large Shrimp/Prawns (21/25 count), raw, peeled, and deveined
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Fresh Lemon Zest
  • 1/4 cup Fresh Parsley (flat-leaf), finely chopped
  • 6 Tbsp Unsalted Butter
  • 2 Tbsp Extra Virgin Olive Oil
  • 6 large Garlic Cloves, minced finely
  • 1 large Shallot, finely diced
  • 1/4 tsp Red Pepper Flakes (Chilli Flakes)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the shrimp very dry using paper towels; this ensures they bake cleanly and don't steam.
  2. In a small saucepan, melt the butter and olive oil over medium-low heat. Add the minced garlic and diced shallot. Cook gently for 2–3 minutes until fragrant, being careful not to brown or burn the garlic. Stir in the red pepper flakes. Remove from heat.
  3. Whisk the white wine, lemon juice, lemon zest, salt, and pepper into the butter mixture. Taste and adjust seasoning as needed.
  4. Place the dried shrimp in a large bowl. Pour the entire butter-wine sauce mixture over the shrimp. Toss gently to ensure every piece is thoroughly coated.
  5. Transfer the coated shrimp and all the sauce liquid into the prepared 9x13 inch baking dish. Spread the shrimp into a single, relatively even layer; overcrowding will lead to steaming.
  6. Place the dish in the preheated oven. Bake for 10–12 minutes.
  7. Check the shrimp at the 10-minute mark. They should be opaque pink and curled into a 'C' shape. Remove immediately to prevent overcooking.
  8. For a lightly golden top, briefly switch the oven to the broiler (grill) setting on high for 60–90 seconds, watching constantly to prevent burning (Optional step).
  9. Remove the dish from the oven. Let it rest for 2 minutes—the residual heat will finish the cooking.
  10. Sprinkle generously with the chopped fresh parsley. Serve immediately, ensuring guests get plenty of the concentrated, buttery sauce.