Uglesich's Restaurant Cookbook: Baked Shrimp with Garlic

I think that the most perfect way to cook shrimp is with some sort of butter/garlic mixture.  There's something about those flavors that just works beautifully with shrimp.  This is why scampi is such a popular item at restaurants: everyone else agrees with me.  And even though I have other similar recipes on this blog, I'm never going to turn down trying another version.  This is a pretty quick meal that can be served with almost anything - pasta, rice, cheese grits - you name it.

Baked Shrimp with Garlic
Adapted from Uglesich's Restaurant Cookbook by John Uglesich

¼ cup (½ stick) unsalted butter
¼ cup olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 pound medium shrimp, peeled and deveined, tails left on
8 cloves garlic, chopped
4 tablespoons chopped Italian flat-leaf parsley
½ teaspoon smoked paprika
Grated Parmesan cheese

Preheat oven to 375°F.

Place the butter, olive oil, lemon juice, Worcestershire sauce, salt, and pepper in a small saucepan and cook over low heat for 10 minutes.

Place the shrimp in a baking dish and pour the sauce over the shrimp. Spread the garlic over the shrimp, and then sprinkle with the parsley, paprika, and Parmesan cheese. Bake for 15 minutes.

Makes 4 servings