Sautéed Peel-and-Eat Shrimp Recipe | Fire & Smoke Society

Sautéed Peel-and-Eat Shrimp Recipe | Fire & Smoke Society

fireandsmokesociety.com

A mess of shrimp, the perfect herb blend, and a buttery, lemony finish. Ready to roll up your sleeves?

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Ingredients

  • 2 pounds large, shell-on shrimp
  • Olive oil, for drizzling
  • 1 tablespoon plus 1 teaspoons Fish Monger
  • 4 tablespoons cold unsalted butter, cut into 4 cubes
  • 2 lemons
  • A baguette (or another crusty bread), for serving

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