This recipe is for two, but you can modify it for as many as you want. I did one pound of shrimp. But I did make a double batch of basil butter because you literally can put it on anything. Feel free to quote me.
6 tablespoons unsalted butter at room temp.
5 tablespoons fresh chopped basil
1 lb. jumbo raw shrimp, deveined and peeled
3/4 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon oil
1 Rustic French Bread
Shaved parmesan to taste
Chiffonade basil to garnish
To make the basil butter, first soften the butter for about 45 minutes on the counter. Add basil to a food processor or chop by hand. In a bowl or food processor mix together the chopped basil with softened butter and a 1/4 teaspoon of salt.
Cut two long strips of parchment paper or wax paper to make your butter basil cigars. Spoon about 4 -5 tablespoons of butter on the long end of the paper. Then simply roll into a log and twist the ends to seal. Continue untill all butter is rolled. Place in fridge until hardened or ready to use. You could be real kind and give one to your neighbor, or give them this recipe, too!
For the Shrimp:
Wash, peel, devein and pat dry shrimp. Place on a shallow baking pan lined with foil. Drizzle oil over shrimp and toss to coat. Sprinkle the salt and pepper over the shrimp.
Place in a preheated 425 degree oven and roast for 10-15 minutes, depending on the size of your shrimp.
While shrimp is roasting, cut bread in diagonal 1-inch slices. For two people I do 2 slices each. Lightly spray olive oil on bread and add a pinch of salt. Put on a baking sheet and slide under the rack of your shrimp. This only needs 8 or so minutes to toast lightly.
Remove shrimp and crostini from the oven. Plate shrimp on top of crostini and dot with generous basil butter happiness. Toss on some shaved parmesan and more fresh basil. Melt in your mouth goodness.
Since we are slipping from Summer into Fall, I can fully attest this dish pairs nicely with Apple Harvest Cake.