Baked Black Garlic Shrimp

Butterflied jumbo shrimp baked with black garlic compound butter and finished with lemon.

Ingredients

• 12-15 Jumbo Shrimp (U-12 or 16/20)
• 2 Black Garlic Cloves
• 3 Tbsp Salted Butter Softened
• 1 Tbsp Honey
• 1 tsp Mirin
• 2 tsp Yuzu Juice
• 2-3 Tbsp Extra Virgin Olive Oil
• Juice from Half of a Lemon
• Kosher Salt to Taste
• Coarse Ground Black Pepper to Taste

Method

1. PREHEAT: Preheat the oven to 425 degrees.
2. PREPARE SHRIMP: Devein and butterfly the shrimp, leaving the tail on. Season both sides of the shrimp with salt and pepper.
3. PREPARE GARLIC: If you are using regular garlic for this recipe, use a microplane or garlic press. If using black garlic, smash on a garlic board with a knife to form a paste.
4. THAW IF NEEDED: If you are using frozen shrimp, thaw completely and pat dry on both sides with a paper towel before cooking.
5. MAKE COMPOUND BUTTER: Combine the softened butter, black garlic, mirin, yuzu juice, honey, salt and pepper in a mixing bowl. Smash with a fork and whip all ingredients together.
6. ASSEMBLE: Drizzle the olive oil in a cast-iron skillet. Fan the seasoned shrimp in a single layer. Evenly distribute the compound butter over the shrimp.
7. BAKE: Bake on the middle rack of the oven for 10-12 minutes, until shrimp is cooked through.
8. FINISH: Remove from the oven and splash with fresh lemon.