Mouthwatering Lemon Garlic Confit Roasted Jumbo Shrimp served with Garlic Rubbed Crostini. This dish combines succulent shrimp with a rich garlic confit and vibrant cherry tomatoes, finished off with crispy crostini perfect for soaking up all the delicious juices.
1: Preheat oven to 350 F.
2: Add garlic, olive oil, salt, pepper, and thyme to a small pot, cover, and roast for 40 minutes.
3: Preheat oven to 400 F.
4: Pat dry and butterfly shrimp, add it to a pan along with butter, lemon slices, lemon juice + zest, cherry tomatoes, and all the garlic confit with the oil; mix well and roast for 15-20 minutes (depending on size of the shrimp) and broil for 2 minutes.
5: To make the crostini, slice and season baguette and toast it on both sides over medium-high heat; rub with a garlic clove.
6: Once shrimp is ready, soak up all these yummy juices; you may need some extra bread for dipping.
