Baked Lemon Shrimp with Garlic

• 2 pounds large shrimp (about 30), peeled
• 2 sticks (1 cup) unsalted butter
• 1 1/2 teaspoons salt, or to taste
• 1 tablespoon mined garlic, or to taste
• 1/2 cup flat-leafed parsley leaves, washed well, spun dry, and chopped fine
• 2 tablespoons freshly grated lemon zest (from about 2 large lemons)
• 2 tablespoons fresh lemon juice, or to taste
• cooked rice
• lemon wedges

1. Preheat oven to 450F.
2. In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat.
3. Stir in garlic and half of parsley.
4. Add shrimp and bake 5 minutes.
5. Turn shrimp and sprinkle with remaining parsley, zest, and lemon juice.
6. Bake shrimp until just cooked through, 5 to 10 minutes more.
7. Serve shrimp with rice and lemon wedges.

shrimp, butter, salt, garlic, flatleafed parsley, freshly grated lemon zest, lemon juice, rice, lemon wedges

Taken from www.epicurious.com/recipes/food/views/baked-lemon-shrimp-with-garlic-11830 (may not work)