Emily's Easiest Shrimp Dinner

A lot of our favorite recipes evoke memories of childhood. Even viewing a worn-out recipe card, scanned to an email from your mom can take you back to your family dining table, crowded around a big bowl of a lip-licking dish.

Thanks to my bestie, Emily, I have one of *her* such recipes. My kids helped me assemble it by squeezing the lemon juice on top of the shrimp and sprinkling salt and pepper, too. This recipe comes together literally in a few minutes, and served with a big salad and baguette makes a light, simple dinner.

EMILY’S EASIEST SHRIMP DINNER

INGREDIENTS:
2 pounds large (peeled, deveined, tail off) shrimp (you can use frozen)
2 lemons
2 sticks butter
5 cloves garlic, minced
2 tablespoons parsley flakes
2 generous dashes Worcestershire sauce
1/2 teaspoons chili powder
Paprika (to taste)
Salt & pepper (to taste)

INSTRUCTIONS:

Preheat oven to 325 degrees. Arrange shrimp on a large baking sheet. Squeeze lemon juice over shrimp. Then slice lemons and place them among the shrimp on the sheet. For the sauce: In a small saucepan, melt butter. Add garlic, parsley, Worcestershire, and chili powder. Pour over shrimp. Sprinkle with paprika, salt, and pepper. Bake for 15-20 minutes or until shrimp turn pink. Serve shrimp and sauce in a large bowl with a big baguette for dunking.