Sautéed Peel-and-Eat Shrimp Recipe | Fire & Smoke Society
A mess of shrimp, the perfect herb blend, and a buttery, lemony finish. Ready to roll up your sleeves?
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Cooking tools:
- Grill
- Skillet
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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