Serves:4
Prep Time: 8 minutes
Total Time: 20 minutes
4 ounces unsalted butter
2 Tablespoons fresh lemon juice (from 1/2 large lemon)
2 Tablespoons minced fresh garlic
1/2 teaspoon dried dill weed
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/4 cup fresh gluten-free bread crumbs*
2 Tablespoons shredded fresh Parmesan cheese
1 teaspoon dried oregano
1/8 teaspoon (dash) paprika
2 pounds large shrimp, (21 – 30 count) peeled and deveined, tails left on
2 Tablespoons minced fresh flat leaf parsley
1. Preheat Broiler: Adjust oven rack approximately 5 to 6 inches from broiler element. Preheat broiler.
2. Make Sauce: Melt butter in a medium microwave safe bowl in the microwave, until melted completely, about 30 seconds to 1 minute. Stir in lemon juice, garlic, dill, salt and pepper. Set aside.
3. Make Topping: In a small bowl add bread crumbs, Parmesan and oregano and stir to combine.
4. Prepare Shrimp: Adjust shrimp in an even layer in a shallow oven-safe dish or divide evenly among 4 smaller oven-safe serving dishes. Pour butter mixture evenly over the shrimp. Sprinkle with paprika.
4. Broil Shrimp: Transfer shrimp to broiler and cook for 3 to 4 minutes or until shrimp just begin to turn pink. Remove shrimp from the oven.
5. Finish Shrimp: Sprinkle bread crumb mixture evenly over shrimp and return shrimp to oven. Continue cooking until bread crumb mixture in golden brown and shrimp is cooked through, another 2 to 3 minutes. If shrimp need more time to cook, place on lower rack of oven to finish so bread crumbs don’t burn. Remove from oven and let rest 1 minute. Sprinkle with fresh parsley. Enjoy!
*To make fresh gluten free bread crumbs, tear one piece of gluten free sandwich bread or hamburger bun into pieces and pulse in a food processor several times until crumbs are small and evenly sized. Store unused portion in the freezer.
