2 pounds peeled and deveined extra-large fresh shrimp (tails left on)
1/2 cup extra-virgin olive oil
1/4 cup unsalted butter, melted
2 tablespoons freshly grated lemon zest (about 2 large lemons)
2 tablespoons fresh lemon juice, or to taste
1 tablespoon minced garlic, or to taste
1 1/2 teaspoons salt, or to taste
1 sprig fresh rosemary
Mixed greens, for serving Rémoulade sauce, for serving
Preheat oven to 450°.
In a large bowl, combine shrimp, oil, melted butter, lemon zest and juice, garlic, salt, and rosemary. Toss until shrimp are coated. Transfer to a large ovenproof skillet.
Roast, stirring once, until shrimp are pink and firm, about 20 minutes. Remove from pan, and serve immediately. Serve on a platter of fresh greens with rémoulade sauce.