Broiled Garlic Butter Shrimp With Lemon Aioli Recipe

Ingredients

1/2

cup mayonnaise

2

cloves garlic, finely chopped

1

tablespoon lemon juice

1

teaspoon grated lemon peel

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

Preparation

In small bowl, beat Aioli ingredients; set aside.

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

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.

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.

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