stick unsalted butter, softened
large garlic clove, very finely chopped
chopped flat-leaf parsley
finely grated lemon zest
freshly squeezed lemon juice
chopped thyme leaf
kosher salt and freshly ground pepper
large shrimp-shelled and deveined, tails left on
thinly sliced basil leaf
crusty bread, for serving
1. Preheat the oven to 450°. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper.
2. In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.