Broiled Rock Shrimp Lobster Tails Print Email

Florida Rock Shrimp
Citrus Garlic Herb Butter *recipe follows
Panko Breadcrumbs
Lemon wedges

Place the shrimp on a cutting board, belly-side up. Place the tip of the knife at the base of the tail and split the shrimp, leaving the tail attached. Gently spread the meat apart and rinse the vein away.

“Shingle” six shrimp on a foil or parchment-lined cookie sheet. Brush lightly with melted herb butter, sprinkle with Panko breadcrumbs, and place in a 425-degree oven (convection fan on) or under a broiler to brown as quickly as possible – we don’t want to overcook the shrimp.

Remove from oven, slide onto prepared serving plate, and serve with lemon wedges. – Chef Michaelangelo (mick) Rosacci

Citrus Garlic Herb Butter

2 sticks butter, softened
1-3 tsp fresh herbs of your choice
1 garlic clove, finely crushed
zest of one lemon, lime, orange, or tangerine
pinch of crushed red pepper

Blend together with a fork. Can be melted and brushed on, or used for butter pats. – Chef Michaelangelo (mick) Rosacci