(888) 887-7206    Contact Us
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

Ingredients

  • 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

Directions

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.

More Recipes


Skewers (Spiedini) of Mixed Meat with Pancetta and Sage

main

Roasted Halibut Ligurian Style

breakfast

Wood Fired Lemon Ricotta Pancakes with Lemon Curd and Fresh Berries

pizza

Mugnaini Pizza Dough, Quick 3-Hour Small Batch