Butter, lemons, cilantro, olive oil (or butter), salt and pepper.
Six ingredients are all you need.
Seven, if you count the pasta or rice to soak up the juices.
This is one of those warm weather dishes that can put you in a sun-washed, ocean air-infused, citrus scented state of mind, in that place where the world is your chaise lounge.
Here is what it looks like when it comes out of the oven...
And here is how it looks ready for your palate, on a bed of shells (the pasta kind).
When the sky is blue and the sun has touched my shoulders, I make this dish and I dream about the lazy days of summer, vacations at the beach, the bounty of summer food...
shellfish, citrus, and bunches of herbs.
If you just open your eyes and take it all in, there is so much to enjoy.
BAKED LEMON SHRIMP WITH CILANTRO
1 lb. shrimp, defrosted, peeled and deveined
3 lemons, sliced
1 bunch cilantro, chopped
5 tbsp. of butter, or 3 tbsp. extra virgin olive oil (or a combination of both!)
coarse grain salt and fresh ground pepper
Preheat oven to 425 degrees.
Lay lemon slices in a 9 x 13 pan or casserole dish.
Layer chopped cilantro on top of lemons.
Lay shrimp down on top of the lemon slices and herbs.
Top shrimp with butter and/or olive oil.
Add salt and pepper on the very top.
Bake at 425 degrees for approximately 15 minutes, or until shrimp is pink and opaque on both sides.
Place shrimp atop fresh cooked pasta or rice, and pour buttery, lemony the pan juices over both.
