Lobster is not the only crustacean that benefits from roasting. Shrimp, too, see their sweet flavor concentrating and deepening, but those benefits are only worth it if the quick-cooking flesh stays tender and moist.
Aiming for that ideal balance of profound flavor and perfect doneness, we took every precaution against overcooking, starting by brining hefty jumbo shrimp for extra moisture and thorough seasoning.
Butterflying the shrimp offered an easy route to flavor-infused flesh, and although we sliced through the shells, we didn’t remove them, as they proved key to boosting flavor while also adding an extra layer of protection.
After tossing the shrimp in melted butter and olive oil boosted with garlic, spices, and herbs, we elevated them on a wire rack set in a rimmed baking sheet and slid them under the broiler. Within minutes, our shrimp emerged tender and deeply fragrant beneath flavorful, browned shells.
Don’t use smaller shrimp with this cooking technique; they will be overseasoned and prone to overcooking.
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