Cooked Basil Butter Parmesan Shrimp. I'm including this despite the fact that it has bunches of margarine. Control the spread or change to yogurt margarine for somewhat more beneficial, on the off chance that you so pick. :) We would match this with Quinoa Pasta and Spinach.

It's designated "Things We Need In Life" and has heaps of significant visual cues. Margarine. Nightfalls. S'mores. Wine. Blazes. Cooling. Books. Goodness and nutty spread with spoons. Stuff that way.

I'm taking a shot at another as well. Called "Things We Don't Need In Life"� with a couple of more proposals. Work. Broccoli. Phoniness. Sunday evenings. NASCAR. Encircled Scarface publications. Monday mornings. Wheezing.

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INGREDIENTS

• 6 tablespoons unsalted butter, at room temperature
• 3 tablespoons fresh chopped basil
• 2 pounds raw, peeled and deveined shrimp
• 1 1/4 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup freshly grated parmesan
• additional fresh basil and cilantro for sprinkling

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Combine butter, basil and 1/4 teaspoon salt together in a small bowl, mixing to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.
3. Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes (or longer or shorter for the size of your shrimp, I actually roasted mine for 15 minutes because they were super jumbo. Just keep an eye on them and the minute they are pink, remove from the oven.) then remove and slice basil butter over top. Cover in parmesan and another sprinkling of herbs, then serve immediately.

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