Wood Roasted Butterflied Shrimp

by Mugnaini on April 22, 2013 in Appetizers,Seafood

Wood Roasted Butterflied Shrimp

Serves 6–8 as an appetizer or 4 as a first plate
Roasting oven environment


  • 2 pounds large shrimp, shell on (about 30)
  • 1 teaspoon sea salt
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil


Remove the shell up to the tail segment and remove the vein from the shrimp. Cut through the shrimp to open like a book, being careful not to cut all the way through. Place shrimp in a medium bowl and add the remaining ingredients. Place onto a sheet pan cut side down with the tail curled over the shrimp. Set in oven and roast for 6 minutes, until pink and firm to the touch.

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