- Prep the Shrimp: Using sharp kitchen shears, cut along the back of the shrimp shell from the head to the tail. Cut deep enough into the flesh to spread it open like a book (the butterfly cut), but do not cut all the way through. Remove the vein.
- Create the Garlic Herb Butter: In a small saucepan over low heat, melt the butter. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned. Stir in the parsley, lemon zest, chili flakes, and salt.
- Arrange and Baste: Lay the shrimp flat on a baking sheet, flesh side up. Generously brush the herb-infused butter over the exposed meat.
- The Perfect Sear: You can either grill these for 2–3 minutes per side or broil them in the oven for 5–6 minutes until the shells are bright pink and the meat is opaque and firm.
- Final Touch: Pour any remaining butter sauce into a central dipping bowl and garnish the platter with fresh lemon wedges.
Pro Tip: For the best results, use colossal or jumbo shrimp. The larger size makes the butterflying process easier and prevents the meat from overcooking and becoming rubbery.
Why You’ll Love This Recipe
This dish is a favorite because it combines minimal prep time with maximum flavor impact. The butterfly method creates a larger surface area for seasoning, ensuring you never encounter a bland bite. It’s a low-carb, high-protein option that feels incredibly indulgent without the heaviness of deep-frying.
