Garlicky Roasted Shrimp with Parsley & Anise Recipe

INGREDIENTS

2 pounds of jumbo wild-caught American shrimp

1/4 cup of salt

1/4 cup of vegetable oil

6 cloves of garlic

1 tsp of anise seed

1/2 tsp of red pepper flakes

1/4 of tsp pepper

4 of tbsp unsalted butter

2 tbsp of fresh parsley

Lemon wedges

DIRECTIONS

Dissolve salt in 1 quart cold water in a large container. Using kitchen shears or a sharp paring knife, cut through the shell of shrimp and devein but do not remove the shell. Using a paring knife, continue to cut shrimp ½ inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.

Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in a large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to the butter mixture; toss well, making sure the butter mixture gets into the interior of the shrimp. Arrange shrimp in a single layer on a wire rack set in a rimmed baking sheet.

Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until the second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving platter and serve immediately, passing lemon wedges separately.

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