1 cup butter
2 Tbsp. Dijon-style mustard
1 Tbsp. fresh lemon juice
1 Tbsp. chopped garlic
1 Tbsp. chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
Preheat oven to 450 degrees. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink an opaque.
Serve with linguine noodles.
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