Cilantro Lime Shrimp

brought by Heather Brown

serves 4 (or more depending on how much you like shrimp)

1 lb raw shrimp (I used 31-40 count); peeled and deveined, tails can be left on or taken off
1 stick of butter
2-4 cloves of garlic, minced or pressed through a garlic press
1-2 limes, depending on how "limey" you like it and the amount of juice from each lime
1/2 bunch of cliantro, chopped

Note: The shrimp cook so quickly that I usually have all my (mise en place) ingredients ready and prepped before cooking the shrimp.

Preheat oven to 400º. Rinse shrimp and pat dry. Place on a jelly roll pan and toss with olive oil and and salt and pepper. Roast shrimp for 4-6 minutes depending on size.  The shrimp should turn from grey to pink and will look "white" inside instead of opaque.

While shrimp are cooking place one stick of butter in a small saucepan with garlic and gently melt. Allow garlic and butter to sit together while shrimp cooks.

When shrimp are done pull out of the oven and stir cilantro and lime juice (according to taste) into melted garlic butter. Pour butter mixture over the shrimp and toss to coat shrimp. Taste and add more salt and/or pepper if needed.

Serve warm.