Here is a great dish that is delicious, easy to prepare and a tasty light dinner idea.
FOR THE ROASTED GARLIC BUTTER:
1 cup canola oil
1/4 cup peeled garlic cloves (from 1 head garlic)
1/2 cup unsalted butter (4 ounces), at room temperature
1 teaspoon kosher salt
FOR THE SHRIMP:
1/2 cup bottled Italian dressing
1/2 cup mayonnaise
1/4 cup fresh calamansi or Key lime juice (from about 8 Key limes)
1 tablespoon coarse sea salt
2 pounds peeled and deveined tail-on raw large shrimp
1/2 cup chopped scallions
2 tablespoons chopped fresh parsley
1 teaspoon paprika
Roasted Garlic Butter:
Preheat oven to 350°F. Place oil and garlic in a small baking pan; cover with aluminum foil. Roast garlic in preheated oven until soft and light golden brown, about 40 minutes. Let cool 1 hour. Remove garlic from oil; place garlic in bowl of a food processor. (Reserve oil for another use.) Add butter to food processor, and process until smooth. Stir in salt. Let butter mixture stand at room temperature until ready to use.
Make the Shrimp:
While roasted garlic cools, stir together Italian dressing, mayonnaise, calamansi juice, and salt. Add shrimp, and toss to coat. Cover and refrigerate 30 minutes.
Heat a grill pan over medium-high. Remove shrimp from marinade, and discard marinade. Grill shrimp until cooked through, 1 to 2 minutes per side. Transfer shrimp to a large bowl. Add roasted garlic butter, and toss until butter is melted and shrimp are coated. Sprinkle with scallions, parsley, and paprika; toss to combine. Transfer to a serving plate.
Thank you to Food & Wine for this recipe.