What I love about this dish is that you can pull shrimp straight out of the freezer and bake them without thawing if you’re in a rush to fix dinner for guests.
But what I love more about this dish are the heavenly, ridiculously buttery and delightful juices in the pan after the shrimp have cooked.
You have to dip bread in the stuff to believe it.
Serve this on New Year’s Eve! Put little bowls around the table for the shells. Everyone will love it.
Course: Main Course, Seafood
Keyword: garlic, lemon, shrimp
Recipe By: ThePioneerWoman.com
Serving Size: 8