4 to 6 servings
24 ounces Contessa large Uncooked Shrimp, thawed
2 1/4 cups bread crumbs
3/4 cup macadamia nuts, chopped
6 tablespoons unsalted butter
1 1/2 tablespoons lemon zest
1 cup parsley, chopped
3 cloves garlic, chopped
Salt and pepper, to taste
In a skillet toast breadcrumbs and macadamia nuts over medium heat. Set aside.
In a small bowl combine melted butter, lemon zest, parsley, garlic, salt and pepper.
Butterfly shrimp. Arrange 4 to 5 shrimp in a ramekin for each serving. Place 1 teaspoon of lemon butter in each serving.
Top each serving with breadcrumb mixture and remaining butter.
Bake at 375°F for 15 to 20 minutes. Shrimp will turn orange outside and opaque white inside when fully cooked.
Posted on 09/28/2015 at 11:55:00 PM