1 1/4 cups shrimp with shell
1 tablespoon salt
Black pepper to taste
1/2 cup unsalted butter
2 tablespoons minced garlic
1 tablespoon dried oregano
1/2 cup unsalted butter
2 tablespoons lemon juice
For the rice pilaf: 3-4 cups cooked rice, 2/3 cup cooked peas
Fresh parsley and lemon for garnish
1 1/4 cups shrimp with shell
1 tablespoon salt
Black pepper to taste
1/2 cup unsalted butter
2 tablespoons minced garlic
1 tablespoon dried oregano
1/2 cup unsalted butter
2 tablespoons lemon juice
For the rice pilaf: 3-4 cups cooked rice, 2/3 cup cooked peas
Fresh parsley and lemon for garnish
Rinse the shrimp without removing the shells
A small cut will expose the intestines
If they are black, remove them with a knife under running water
Place the shrimp in a greased baking dish and season to taste
Mix the garlic and oregano with 1/2 cup melted butter
Brush the shrimp with this mixture
Put it in a hot oven (240°F) and bake for 5 minutes
Mix the remaining butter with lemon juice, garlic, and 1/2 cup melted butter
Pour it over the shrimp at serving time
Serve the shrimp with a spoonful of rice mixed with peas passed in butter
Garnish with parsley and lemon.
