Garlicky Broiled Shrimp

cooksillustrated.com

subheading: GATHER YOUR INGREDIENTS:

1½ pounds extra-large shrimp, (21 to 25 per pound), peeled and deveined, tails left on

½ teaspoon kosher salt

4 tablespoons unsalted butter

1 tablespoon honey

6 garlic cloves, minced to paste

½ to ¾ teaspoon red pepper flakes

subheading: KEY EQUIPMENT:

The Best Rimmed Baking Sheets

Measuring Spoons

note: BEFORE YOU BEGIN

We prefer untreated shrimp; if yours are treated with salt or additives such as sodium tripolyphosphate, skip the salting in step 1. This recipe was developed with Diamond Crystal kosher salt. If you're using Morton, which is denser, use a little less than ½ teaspoon. A rasp-style grater makes quick work of turning the garlic into a paste. For a simpler flavor profile suitable for serving with cocktail sauce or adding to salad or pasta, omit the garlic and red pepper flakes. We prefer untreated shrimp; if yours are treated with salt or additives such as sodium tripolyphosphate, skip the salting in step 1. This recipe was developed with Diamond Crystal kosher salt. If you're using Morton, which is denser, use a little less than ½ teaspoon. A rasp-style grater makes quick work of turning the garlic into a paste. For a simpler flavor profile suitable for serving with cocktail sauce or adding to salad or pasta, omit the garlic and red pepper flakes.

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