Shrimp Bake (low carb)

I asked Mike if he wanted some pasta or something for this to go over (it's similar to shrimp scampi) but he declined... after, I think we would have been happier if I had made some cauli-rice to soak up the butter sauce because it was *awesome*!!

 

This picture was taken with the "leftovers" so it's slightly cooled down to explain the butter looking this way.

Ingredients:

• 2lbs uncooked shrimp (I used the 31-40 size), peeled and deveined
• 4 garlic cloves, minced
• 1 stick of butter 
• 1 lemon, juiced
• 1T basil
• 1t oregano
• salt and pepper, to taste

Directions:

1. Preheat oven to 400(f) and line a baking sheet with aluminum foil (easy clean up).
2. Put shrimp in the lined baking sheet (go for single layer instead of clumped in the middle to ensure each shrimp gets cooked in the sauce).
3. Melt butter in a pan over medium heat.
4. Add the garlic to the butter and let simmer for a minute (so the garlic can seep into the butter).
5. Throw in the lemon juice, basil, oregano, salt and pepper then remove from heat.
6. Pour the sauce over the shrimp (you may need to stir gently to ensure each shrimp is coated).
7. Put in the oven and let bake for 12 minutes (keep an eye on this, if your oven cooks faster like mine does, it may be done in less time).