Baked Rosemary and Lemon Shrimp with Garlic Butter

Ingredients:

• 900 gr. shrimp with tails (8-10 pcs.), peeled from shells
• 110 g butter
• 2 tbsp. l. olive oil
• 2 tbsp. minced garlic (6 cloves)
• 2 tsp chopped fresh rosemary leaves
• 1/4 tsp red pepper flakes
• 2 large lemons
• 1 teaspoon coarse sea salt
• 4 slices country bread, toasted

Preparation:

1. Preheat oven to 200°C.
2. Melt the butter over low heat in a 25cm (9in) frying pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon coarse salt, and 1/2 teaspoon black pepper and toast over low heat for 1 minute. Then turn off the heat and grate the zest of one lemon directly into the butter mixture.
3. Meanwhile, in a large skillet, spread the shrimp tightly in a single layer, overlapping only the tails. Choose a 30cm diameter skillet (or a 25x32cm baking dish) that's oven-safe.
4. Drizzle the shrimp with the flavored oil. Sprinkle with sea salt and 0.5 teaspoon of black pepper. Trim the ends of the zested lemon, cut five slices (0.5 cm thick), and place them between the shrimp.
5. Bake for 12-15 minutes, until the shrimp are firm and pink. Cut the remaining lemon in half and squeeze the juice over the shrimp. Serve the shrimp hot with toasted bread for dipping in the garlic butter.