This is another quick-and-easy way to prepare shrimp that are smooth and buttery, with just the right amount of peppery fire to keep your family on its toes. We usually serve these with baked potatoes and a little bit of green salad on the side. Just pop the shrimp in the oven when the spuds are almost done and bring it all out to the table piping hot.

　　

Ingredients

serves 4 to 6

　　4 tablespoons (1/2 stick) unsalted butter

　　4 tablespoons olive oil

　　2 garlic cloves, minced

　　1 tablespoon freshly ground black pepper

　　1 teaspoon salt

　　1/2 teaspoon crushed red pepper flakes

　　2 pounds large shrimp, peeled and deveined

　　4 scallions (white and light green parts), thinly sliced, for garnish

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Combine the butter, olive oil, garlic, black pepper, salt, and red pepper flakes in a small casserole dish. Bake until the butter is melted and bubbling, 3 to 5 minutes.

　　

Step 3

Add the shrimp to the butter mixture, stirring to combine. Bake for 5 minutes.

　　

Step 4

Stir the mixture once more and bake until the shrimp are just opaque, 3 to 5 minutes more. Garnish with the scallions and serve hot.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.