2 lbs. (21-25 count) shell-on local shrimp
Lemon-garlic butter, cubed, recipe follows
2 Tbs. salt
1/2 Tbs. pepper
For the lemon-garlic butter:
1/2 lb. unsalted butter at room temperature
Zest and juice of 1 lemon
6 cloves garlic, minced
1/2 Tbs. salt
1 tsp. cracked black pepper
Preheat oven to 500°F with a cast-iron skillet on the middle rack. Once the oven is preheated, turn to high broil. Slide out the oven rack with the skillet on it and add the shrimp; scatter the butter around the shrimp, and season with salt and pepper. Push oven rack back into place, close the door, and cook for three minutes. Stir, then cook for another two to three minutes. Remove from the oven and serve family style.
Combine all ingredients in a food processor. Purée until smooth. Scrape the sides of the bowl and purée again until you have a consistent mixture. Transfer to an airtight container and refrigerate for up to one week or freeze for up to six weeks.
