Baked Shrimp

Want something seriously easy and fast? Honestly this is one of the easiest meals I've ever made. And quite possibly one of my favorites. I always buy shrimp when I find it on sale and stick it in the freezer until an idea strikes! I can't take ALL the credit for this dish because the base of this recipe is my Grandmothers. Every few months we have a big birthday dinner celebrating a few birthdays at a time. In January we have "BBQ" shrimp, which isn't actually barbecued. She takes a huge roasting pan and stuffs it with shrimp, oranges, butter, and lots of black pepper. It bakes until the shrimp are nice and pink and the smell calls everyone to the table. In desire of a really warm and filling dinner I took her idea and added my twist here and there to create this. This is a peel and eat shrimp so make sure you have a bowl ready for your shells and a towel for your hands! And don't forget some of Jessica's French Bread to soak up all the buttery juices on your plate.

Baked Shrimp

Shrimp- 2 lbs, shell on
Orange- 1 large
Butter- 1 and 1/2 sticks
White wine- 1/2 cup
Minced Garlic- 1 Tbsp
Parsley- 2 Tbsp
Johnny's Garlic Spread (optional)
Thyme- 2 tsp
Pepper- 2 tsp
Salt- As desired

Directions:
Preheat oven to 350 degrees. Wash shrimp and place in a greased casserole dish. Season with garlic, parsley, Johnny's garlic spread, thyme, pepper, and salt. Pour white wine over shrimp. Cut the butter into chunks and place all over the top of the shrimp. Place orange slices on top and cover with foil. Bake for about 20 minutes or until shrimp are pink and the juices are bubbly. Serve with warm french bread.