Servings: eight as an appetizer.
This recipe gets a double punch of garlic from infused garlic oil and gently cooked garlic slices, but it seems to be the perfect amount once you taste it. Make sure to serve it with lots of crusty bread for polishing off the flavorful juices. You can bake the shrimp in one large baking dish or in individual servings.
Position a rack in the center of the oven and heat the oven to 425°F.
Put the oil and garlic in a small (8-inch) skillet and set over medium-low heat. Cook, stirring occasionally, until the garlic just begins to turn golden, 8 to 12 minutes. Strain the garlic and oil through a sieve set over a bowl; spread the garlic slices on a paper-towel-lined plate to drain.
Put the shrimp in a gratin or baking dish that is about 7×9 inches. Pour the garlic oil and wine over the shrimp and season with 1 tsp. salt and 1/4 tsp. pepper.
Roast, stirring once, until the shrimp are pink, opaque, and cooked through, 8 to 12 minutes. Sprinkle the garlic slices, basil, and lemon zest over the shrimp, stir to combine, and serve immediately.
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Made this for a dinner party last night as the entree and it got rave reviews. It was easy to prep ahead of time and then I just popped it in the oven 10 minutes before dinner. Next time I would put the shrimp in a bowl that could be passed around and use some of the oil in ramekins that people could use to dip their bread.
1/21/09 -- This has become one of my favorite shrimp appetizers. Extremely easy to make and the garlic is not over-powering.
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