|Large uncooked shrimp||2 Pound (Use Fresh Ones)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Garlic||4 Clove (20 gm), crushed in a garlic press|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Grated lemon peel||2 Teaspoon|
|Lemon juice||2 Tablespoon|
Remove shells from shrimp, leaving shell on tail section.
Remove vein down the back, wash under cold running water, and drain on paper towels.
Place butter in a 13X9 inch baking dish; heat in oven at 400Â°F until melted.
Stir in salt, garlic, and 1 tablespoon parsley.
Place shrimp in a single layer in the baking dish.
Bake at 400Â°F 5 minutes.
Turn the shrimp and sprinkle with lemon peel, lemon juice, and remaining parsley.
Continue baking about 15 minutes, or until tender.
Serve shrimp with sauce over hot flurry rice.
Serving size: Complete recipe
Calories 1142 Calories from Fat 536
% Daily Value*
Total Fat 61 g93.9%
Saturated Fat 38.6 g192.8%
Trans Fat 0 g
Cholesterol 1161.3 mg387.1%
Sodium 5954.7 mg248.1%
Total Carbohydrates 11 g3.8%
Dietary Fiber 1.8 g7.4%
Sugars 1.4 g
Protein 138 g276.8%
Vitamin A 50.4% Vitamin C 71.5%
Calcium 24.1% Iron 5.1%
*Based on a 2000 Calorie diet