Lemon and Rosemary Shrimp

recipes, i'm hungry, fall cocktail party

When planning for the party, I knew I wanted a vegetarian and meat option. Thinking of the coastal towns of Spain that our birthday girl so dearly loved, I opted to include shrimp as the main protein for the evening. I used a cast iron skillet to cook the shrimp in and placed the skillet and the toasted bread on a wooden board for serving.


  • 1 package 20-25 count shrimp
  • 4 lemons, sliced in thin rounds
  • 8 T butter
  • 6 springs of rosemary
  • 1/4 t cajun seasoning
  • 1 loaf French Baguette, toasted, sliced 1/2” thick


Preheat broiler.

Rinse shrimp and pat dry. Sprinkle shrimp with cajun seasoning. Place in skillet. Put sliced lemons and sprigs of rosemary on top. Scatter pads of butter throughout.

Put in oven on the top rack. Cook shrimp 5-8 minutes, or until they’re opaque. Turn halfway through cooking. Serve with toasted bread and enjoy!

recipes, i'm hungry, fall cocktail party

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