Baked Shrimp with Meyer Lemon Gremolata

louisianacookin.com
serves 4
​Ingredients

• ⅓ cup finely chopped parsley
• 2 teaspoons Meyer lemon zest
• 5½ teaspoons Meyer lemon juice, divided
• ½ teaspoon minced garlic
• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1 pound peeled and deveined jumbo fresh shrimp
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 1 teaspoon Creole seasoning
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper

Preparation

1. Preheat oven to 400°. Lightly spray 4 ramekins with cooking spray.
2. In a small bowl, combine parsley, zest, 1 teaspoon lemon juice, and garlic.
3. In a large bowl, whisk together melted butter and oil. Add shrimp, tossing to coat. Transfer to prepared ramekins. In a small bowl, combine cheese, Creole seasoning, salt, and red pepper. Sprinkle shrimp with cheese mixture.
4. Bake until shrimp are pink and firm, 6 to 8 minutes. Drizzle shrimp with remaining 4½ teaspoons lemon juice. Sprinkle with parsley mixture. Serve immediately.