Name: Sheet Pan Cajun Garlic Butter Shrimp
Ingredients: 2 sticks salted butter, divided; 2-pounds fresh jumbo shrimp, shell on or peeled and deveined; 4 large cloves garlic, minced; Juice of 1 lemon; 4 ears of corn, sliced into 2 inch pieces; 1-1/2 tbsp. Worcestershire sauce; 1-1/2 tsp. seafood seasoning; 1 tsp. crushed red pepper flakes; 1 tsp. smoked paprika; 1 tsp. dried oregano; 3 bay leaves

Sheet Pan Cajun Garlic Butter Shrimp

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Ingredients

2 sticks salted butter, divided
2-pounds fresh jumbo shrimp, shell on or peeled and deveined
4 large cloves garlic, minced
Juice of 1 lemon
4 ears of corn, sliced into 2 inch pieces
1-1/2 tbsp. Worcestershire sauce
1-1/2 tsp. seafood seasoning
1 tsp. crushed red pepper flakes
1 tsp. smoked paprika
1 tsp. dried oregano
3 bay leaves

Instructions

Pre-heat oven to 400°F.
Rinse the shrimp, in a colander, and set aside to drain.
Melt half a stick of butter and spread it around in the center of the sheet pan.
Place shrimp on the pan; cover with garlic and lemon juice; spread the shrimp evenly on the roasting pan without too much overlapping.
Add the corn; generously sprinkle seasonings and Worcestershire sauce to cover the shrimp and corn.
Slice the butter into 1 tablespoon slices and place evenly over the shrimp and corn.
Place in pre-heated oven and bake for 10 – 12 minutes; when shrimp curl and turn pink they are done; do not over cook or they will be chewy.

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