Ingredients:

  • 4 Tbsp Unsalted Butter, melted
  • 4 large cloves Fresh Garlic, finely minced or pressed
  • 1 Tbsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp Fresh Lemon Juice
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Red Pepper Flakes (optional, for a slight kick)
  • 3/4 tsp Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 lb Jumbo Shrimp (Prawns), peeled, deveined, and thawed
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven: Adjust oven rack to the middle position. Preheat the oven to 400°F (200°C / Gas Mark 6).
  2. Prep the Dish and Shrimp: Line a 9x13 inch baking dish with foil or parchment paper for easy clean-up. Ensure shrimp are fully thawed and patted very dry with kitchen paper.
  3. Melt the Butter: In a small bowl, gently melt the 4 Tbsp of butter until liquid (but not piping hot).
  4. Mix the Marinade: Whisk the melted butter with the minced garlic, lemon zest, lemon juice, dried oregano, red pepper flakes (if using), salt, and black pepper.
  5. Marinate (Quick Toss): Place the prepared shrimp in a large mixing bowl. Pour the entire butter mixture over the shrimp and toss gently until every piece is evenly coated. Do this step immediately before baking.
  6. Arrange and Bake: Spread the shrimp in a single layer in the prepared baking dish, ensuring they are not overcrowded.
  7. Cook: Bake for 10 to 12 minutes.
  8. Check for Doneness: Start checking at the 10-minute mark. Shrimp are done when they curl into a 'C' shape and turn opaque pink throughout.
  9. Finish and Serve: Remove the dish from the oven. Spoon any leftover butter sauce over the shrimp and garnish generously with the fresh chopped parsley. Serve immediately while hot.