Baked Srhimp With Dill

[Roxy15]

Baked Shrimp With Dill:

 

1 lb. Shrimp-(Prawns) In The Shell-(About 24)

***Or Buy Fresh Shrimp Already Deveined

1-1/8 Tsp. Salt

1-2 Cloves Garlic, Depending Upon On Taste & Size Of Garlic Cloves, Minced

2 T. Minced Green Onions, Including Some Tender Green Tops

2 T. Chopped Fresh Parsley

1 T. Chopped Fresh Dill

2 T. Fresh Lime Juice

Freshly Ground Pepper To Taste

3-4 T. Extra-Virgin Olive Oil

 

Soak shrimp in salted water for 10-15 minutes to get rid of fishy odor.

 

Position a rack in the middle of an oven and pre-heat the oven to 450 degrees.

 

Oil a large, shallow baking dish, preferably a round 10-inches in diameter.

 

Peel, devein, and butterfly the shrimp.

 

Peel the shrimp, leaving the last segment of shell with tail fin intact.

 

Using a small, sharp knife, make a slit along the shrimp’s curved back about halfway through to expose the black veinlike intestinal tract, then remove and discard.

 

Continue slitting down on the meat just far enough so that with your fingertips, you can open the shrimp and flatten it easily.

 

***Be careful not to cut all the way through.

 

Place the shrimp in a bowl and add water to cover.

 

Add 1 Tsp. of the salt, stir to dissolve; and let stand for 10 minutes.

 

Drain, rinse, and drain again; dry on paper towels.

 

Arrange the shrimp in the prepared baking dish, placing shrimp close together in concentric circles and with cut part down and spread out and tails up.

 

Sprinkle the garlic, green onion, parsley and dill evenly over the shrimp.

 

In a small bowl, stir together the lime juice, the remaining 1/8 Tsp. salt and pepper to taste, mixing well to dissolve the salt.

 

Whisk in the Olive Oil and sprinkle evenly over the shrimp.

 

Bake until the shrimp are pink,-(8-10) minutes.

 

Do not overbake, as they will toughen.

 

Serve at once.