Ingredients
1 cup (2 sticks) unsalted butter, softened
3 cloves garlic, minced
¾ cups shallots, diced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
½ teaspoon smoked paprika
½ teaspoon Cajun seasoning
½ teaspoon red pepper flakes (adjust to taste)
½ teaspoon cayenne pepper (optional, for extra heat)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
For the Shrimp:
1 lb large shrimp, peeled and deveined, tails on
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon garlic powder
Lemon wedges (for serving)
Fresh parsley (for garnish)
Directions
Step 1
Preheat Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Lightly grease it with oil or non-stick spray.
Step 2
Using a sharp knife, slice down the back of each shrimp, being careful not to cut all the way through. Gently press them open to flatten slightly.
Step 3
Place the shrimp in a bowl and toss with olive oil, salt, black pepper, smoked paprika, and garlic powder.
Step 4
Lay the shrimp cut-side up in a single layer on the prepared baking sheet, cast iron, or any oven safe dish.
Step 5
In a skillet on medium heat melt butter. Add in shallots, garlic, Dijon mustard, parsley, chives, lemon juice, and seasonings. Cook for 5-6 minutes then remove from heat.
Step 6
Generously brush the cowboy butter over each shrimp.
Step 7
Bake for 8-10 minutes, or until the shrimp turn pink and opaque.
Step 8
For a golden, slightly crispy finish, broil on high for 1-2 minutes at the end.
Step 9
Garnish with fresh parsley and serve with lemon wedges.
