Ingredients

• 2 pounds large shrimp (about 30), peeled
• 2 sticks (1 cup) unsalted butter
• 1 1/2 teaspoons salt, or to taste
• 1 tablespoon mined garlic, or to taste
• 1/2 cup flat-leafed parsley leaves, washed well, spun dry, and chopped fine
• 2 tablespoons freshly grated lemon zest (from about 2 large lemons)
• 2 tablespoons fresh lemon juice, or to taste
• cooked rice
• lemon wedges

Instructions

1. Preheat oven to 450°F.
2. In a flameproof baking dish large enough to hold shrimp in one layer melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley, zest, and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more.
3. Serve shrimp with rice and lemon wedges.