Broiled Garlic Butter Shrimp with Lemon Aioli

By Hester

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

Ingredients

• Aioli
• 1/2 cup mayonnaise
• 2 cloves garlic, finely chopped
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• Shrimp and Bread
• 6 tablespoons butter
• 2 tablespoons Worcestershire sauce
• 1 teaspoon crushed red pepper flakes
• 3 cloves garlic, finely chopped
• 16 slices (1/2 inch thick) baguette
• 1 lb uncooked deveined peeled extra-large shrimp (16 to 20 shrimp), with tails left on
• 1 tablespoon finely chopped fresh Italian (flat-leaf) parsley leaves

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

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.