This is a traditional southern dish that absolutely calls out for a sourdough baguette to sop up the garlic butter drippings. For those in the know, you use your fingers and keep a dish towel on hand when you need to sip your adult beverage. Pick up a shrimp, suck off the juices, and peel off the shell before plopping it into your waiting maw. Yummolicious!
2 lbs fresh shrimp in the shell
2 sticks of butter (8 oz)
1 whole bulb of garlic
More black pepper than you could possibly imagine
Preheat oven to 425 degrees F.
Rinse your shrimp thoroughly under cold water and drain. (Most fishmongers are now selling shrimp in shell that have been de-veined, which is really a time saver. Otherwise, use a de-veining tool to de-vein your shrimp.)
Put butter and roughly chopped garlic and 3 or 4 Tbsp of freshly ground pepper into a saucepan and simmer until butter is completely melted. Set aside to cool slightly.
Put the drained shrimp into a large bowl and add your garlic butter pepper sauce. Add another 4 or 5 Tbsp of ground pepper and mix everything together with a large spoon.
Spread out your shrimp onto a baking sheet, grind another 3 or 4 Tbsp of pepper over them and put into oven. Cook for 4 minutes. Take your baking sheet out of the oven and turn each piece of shrimp (I use my fingers, but you can use a kitchen tong if you don’t have cook’s fingers). Put back in oven for another 4 minutes. Shrimp should be pink, pink, pink.
Take your baking sheet and dump the shrimp and all the saucy goodness onto a large serving plate. Eat immediately with a baguette and cold adult beverage.