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Rock Shrimp Lobsterettes Print Email


1 pound rock shrimp
boiling salted water
1 stick salted butter, melted
1 lemon, wedges

With kitchen shears, split the rock shrimp tails down the back of the shell and set aside.

Bring 2 quarts of salted water to a rolling boil. Add rock shrimp and bring back to a boil – cook 30 seconds and remove from heat. Rest shrimp in hot water for 2 minutes and drain. Remove shells and any vein.

Squeeze lemon into melted butter and serve with peeled shrimp. – Chef Mick
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