Buttery Sheet Pan Garlic Shrimp

Buttery Sheet Pan Garlic Shrimp 2.75 lbs extra large prawn shrimp, peeled and deveined 1/2 cup butter, melted 5 teaspoons finely minced garlic* 1-1/2 teaspoons very coarsely ground peppercorns** 1 Tablespoon finely chopped fresh parsley or cilantro lemon wedges Preheat oven to 400 degrees F. Prepare shrimp by peeling and deveining. Rinse your shrimp and dry them as much as possible with a paper towel. In a small saucepan, melt butter with garlic and pepper. Combine shrimp and seasoned butter on the sheet pan until all shrimp are evenly coated. Place in the oven and cook 10 minutes or until shrimp are pink and opaque. Remove from the oven and sprinkle with parsley. Serve with lemon wedges. Note: Cooking time of shrimp will vary based on the starting temperature of your shrimp, the size and oven variables. *I prefer using jarred garlic that is already finely minced. I keep it in my fridge and it lasts forever. If you decide to chop the garlic yourself you will need about 5-7 large cloves. **If you do not have a pepper grinder that will grind larger chunks of peppercorns, you could always smash them with a rolling pin in a plastic bag.