Ina Garten Make it Ahead

1/4 Pound (1 stick) unsalted butter
2 Tablespoons olive oil
2 Tablespoons minced garlic(6 cloves)
2 Teaspoons minced fresh rosemary leaves
1/4 Teaspoon crushed red pepper
Kosher salt and Fresh ground black pepper
2 large lemons
2 pounds shrimp, peeled with tails on
1 Teaspoon coarse salt

1/4 Pound (1 stick) unsalted butter 2 Tablespoons olive oil 2 Tablespoons minced garlic(6 cloves) 2 Teaspoons minced fresh rosemary leaves 1/4 Teaspoon crushed red pepper 2 large lemons 2 pounds shrimp, peeled with tails on 1 Teaspoon coarse salt

Preheat the oven to 400 degrees

Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for 1 minute. Off the heat zest one of the lemons directly into the butter mixture.

Meanwhile, arrange the shrimp snugly in one layer in a large (12 in round) oven proof suate pan (or 10x13 in) baking dish with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with sea salt and 1/2 teaspoon black pepper. Slice the ends of the the zested lemon. cut 5 1/4 in thick slices and tuck them among the shrimp. Roast for 12-15 min , just until the shrimp are firm, pink and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with toasted bread for dipping into the garlic butter.