Ingredients

The following ingredients have 4 Servings
  • 2 lbs. raw shrimp, peeled and deveined*
  • 2 tablespoons olive oil
  • 2 tablespoons melted butter
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Zatarain’s Creole Seasoning
  • 2 teaspoons minced fresh garlic
  • 2 lemons, divided
  • 1 teaspoon minced fresh rosemary leaves
  • Salt and pepper, to taste
  • Optional garnish: fresh parsley and/or chives

Instruction

  • In a glass measuring cup, whisk together olive oil, melted butter, Worcestershire sauce, Zatarain’s Creole Seasoning, garlic, juice from 1 lemon, and fresh rosemary leaves.
  • Place shrimp in a large zip-top plastic bag and pour marinade over shrimp. Seal the bag and toss to coat. Marinate for about 10-15 minutes while you wait for the oven to preheat.
  • Preheat oven to 425 degrees F.
  • Spray a foil-lined baking sheet with cooking spray.
  • Pour shrimp and marinade onto the prepared baking sheet and spread into a single layer.
  • Roast shrimp for 9-12 minutes, or just until pink, stirring halfway through. Be sure to keep an eye on the shrimp so that you don’t overcook them (or the shrimp will be tough).
  • Remove from oven and squeeze juice from remaining lemon over top. Toss to coat.
  • Garnish with fresh herbs, if desired!