Serves: 8

Wood Roasted Butterflied Shrimp

Prep Time: 30 min
Cook Time: 6 min
Prepare oven according to Mugnaini’s Medium Roasting Environment, 550-625˚F


  • 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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