30 minutes
A delicious and easy-to-make appetizer featuring shrimp roasted with a spicy green chile butter, perfect for sharing.
Butter, softened
tablespoons
Jalapeños Or Serrano Chiles, minced
each
Chives, fresh, chopped
tablespoons
Lemon, zested and cut into wedges
each
Kosher Salt, to taste
teaspoons
Black Pepper, freshly ground
teaspoons
Extra-large Shrimp, shell-on, deveined
0 lb
1. Prepare Green Chile Butter
In a bowl, mix the softened butter with the minced jalapeños or serrano chiles, chopped fresh chives, and finely grated lemon zest. Season the mixture with kosher salt and freshly ground black pepper, then use a fork to blend until smooth.
2. Devein and Butter the Shrimp
Cut along the back of each shell-on, extra-large shrimp to remove the vein. Spread the green chile butter generously over the shrimp, getting some under the shell. Let the shrimp rest in the refrigerator for 15 minutes for flavors to meld.
3. Roast the Shrimp
Arrange the shrimp on a baking sheet in a single layer. Season lightly with salt and pepper, then roast in a preheated 475°F oven for 10 to 12 minutes, flipping halfway through.
4. Serve
After roasting, let the shrimp cool slightly, then transfer to a serving dish. Serve with fresh lemon wedges on the side.
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