Ingredients
Roasted Garlic Butter
- 1/4 cup peeled garlic cloves
- 1/2 cup olive oil
- 1/2 cup butter, room temperature
- 1 teaspoon sea salt
Shrimp
- 1/2 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 teaspoon Italian seasoning
- 1/4 teaspoon granulated onion
- 1/4 teaspoon ground black garlic
- 1/4 cup fresh lime juice
- 1 tablespoon sea salt
- 2 lbs. head-on shrimp, shell removed, deveined with head and tail on (see note*)
- 1/2 cup green onions, sliced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- Fresh lime wedges
Directions
Roast The Garlic
Preheat oven to 350°F. Place garlic cloves and olive oil in an oven safe dish. Toss to thoroughly coat the cloves. Cover and bake for 30–40 minutes, until golden brown and soft. Allow to cool for one hour. Remove garlic cloves from oil and place the cloves in a food processor. Reserve the oil for the marinade.
Add butter and salt to food processor and process until smooth. Set butter aside at room temperature until ready to use.
Prepare The Shrimp
In a large bowl, stir together the reserved oil from the roasted garlic, mayonnaise, white wine vinegar, Italian seasoning, granulated onion, black pepper, lime juice, and salt until well combined.
Add the shrimp to the prepared marinade and toss to thoroughly coat. Cover and marinate in refrigerator for 30 minutes to 1 hour.
Heat a sauté pan or grill pan over medium-high heat. Remove shrimp from marinade and discard the marinade. Sear shrimp until cooked through, 1–2 minutes per side.
Remove shrimp from pan and place in a large bowl. Add the roasted garlic butter and
toss until butter in melted and shrimp are well coated.
Sprinkle with the green onions, parsley and paprika and toss to combine. Transfer to platter and serve with fresh lime wedges.
*Note: Using head-on shrimp will add more shrimp flavor to this dish. Peeled and deveined headless shrimp can also be used.
Makes 6 servings.
