2 pounds large shrimp (about 30), peeled
2 sticks (1 cup) unsalted butter
1 1/2 teaspoons salt, or to taste
1 tablespoon minced garlic, or to taste
1/2 cup flat-leafed parsley leaves, washed well, spun dry,
and chopped fine
2 tablespoons freshly grated lemon zest (from about 2 large lemons)
2 tablespoons fresh lemon juice, or to taste

Preheat oven to 450 degrees F.
In a flameproof baking dish large enough to hold shrimp in one layer, melt butter with salt over moderately low heat. Stir in garlic and half of parsley. Add shrimp and bake 5 minutes. Turn shrimp and sprinkle with remaining parsley, zest, and lemon juice. Bake shrimp until just cooked through, 5 to 10 minutes more. Serve shrimp with rice and lemon wedges. Serves 6.

Featured Archive Recipes:
Herbed Shrimp in Garlic Butter
Shrimp with Cilantro and Tequila
Shrimp Baked with Feta Cheese (Craig Claiborne)