(Had to borrow a photo as we ate all the shrimp before I could snap a picture!! Mine looked like this with more sauce, more pepper.)
This easy shrimp dish would be perfect to double and serve in a big pan on the patio on a pretty summer eve. Let everyone put some in their bowls and dip hunks of fresh hearty bread into the savory sauce. Perhaps serve with corn on the cob and fresh sliced tomatoes. Could also serve over mashed potatoes, rice, or pasta.
Peppery Shrimp in Citrus Butter Sauce
Heat oven to 375 degrees.
Into an oblong pan put generous squiggle olive oil, 1/2 stick melted butter and 2 minced cloves garlic. To this add juice of 1 small orange, juice of 1/2 lemon, juice of 1/2 lime, squiggle of agave nectar (or sprinkle of sugar).
Mix and toss with 1 lb raw shrimp, cleaned and peeled, tail on.
Sprinkle lightly with salt and generously with fresh ground pepper. Slice reserved lemon and lime halves and lay in pretty pattern over shrimp.
Bake for about 10 minutes or until shrimp is just pink.
Ladle shrimp with butter-citrus sauce into flat wide bowls and serve with grated parmesan cheese, and a good hearty bread (toasted is nice) for dipping in butter sauce.