Florida Rock Shrimp with Cowboy Butter

servings 2

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Ingredients

1 pound Florida rock shrimp, split in-shell

1½ tablespoons Florida seafood seasoning blend

3 Florida mini red sweet bell peppers, sliced into rings

2 tablespoons olive oil

½ lemon, juiced (plus more wedged for garnish)

Sprigs of fresh parsley, for garnish

For Cowboy Butter

1 stick unsalted butter, softened

1 tablespoon fresh garlic, minced

1 teaspoon Dijon mustard

1 teaspoon Florida hot sauce

1 tablespoon Florida seafood seasoning blend

2 tablespoon fresh herbs (parsley, oregano, thyme), chopped fine

½ lemon, juiced

Sea salt and fresh ground pepper, to taste

Preparation

Set oven to broil. Place the split rock shrimp shell-side down on a baking pan or cookie sheet. Layer bell pepper rings directly on top of shrimp. Dust shrimp and bell peppers with the seafood seasoning blend. Drizzle olive oil and lemon juice evenly over both. Slide pan onto the middle rack of the oven. Broil for 2 to 4 minutes until shrimp turn pink and opaque. Take pan out of oven and let it cool slightly. Garnish with fresh parsley sprigs and lemon wedges. Serve hot shrimp with cowboy butter.

For Cowboy Butter

Add butter, garlic, mustard, hot sauce, seasoning blend, herbs and lemon juice in a small mixing bowl. Whisk ingredients together. Adjust seasoning to taste with sea salt and fresh ground pepper. Scrape butter into a small serving bowl. Serve at room temperature.

Florida Rock Shrimp with Cowboy Butter

Ingredients

Preparation

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