Broiled Garlic Butter Shrimp with Lemon Aioli

This simple yet sophisticated shrimp appetizer has all the right stuff: quick and easy prep, beautiful presentation and killer flavor. MORE+ LESS-

By Betty Crocker Kitchens

October 21, 2016

Aioli

1/2

cup mayonnaise

cloves garlic, finely chopped

tablespoon lemon juice

teaspoon grated lemon peel

tablespoons butter

tablespoons Worcestershire sauce

teaspoon crushed red pepper flakes

cloves garlic, finely chopped

slices (1/2 inch thick) baguette

lb uncooked deveined peeled extra-large shrimp (16 to 20 shrimp), with tails left on

tablespoon finely chopped fresh Italian (flat-leaf) parsley leaves

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1

In small bowl, beat Aioli ingredients; set aside.
2

Spray 18x13-inch rimmed baking pan with cooking spray. Position oven rack 4 inches from broiling element. Set oven control to broil.
3

In 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce, pepper flakes and 3 cloves chopped garlic. Brush baguette slices on both sides with about 2 tablespoons of the butter mixture; place on baking pan. Broil 3 to 4 minutes, turning once, until toasted. Transfer to serving bowl or platter.
4

Add shrimp to same baking pan. Pour remaining butter mixture over shrimp; carefully toss to coat. Broil shrimp 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl. Sprinkle with parsley. Serve shrimp with bread and aioli.

Don’t toss that sauce! Serve the shrimp in a bowl, and pour the delicious drippings over for dipping with bread.
Broiling is a quick and effective cooking method, but don’t try to multitask when you’re broiling. Stay close to the broiler, and keep an eye on bread and shrimp to make sure you don’t burn your yummy shrimp and baguette.