Start to finish: 1 hour
1/4 cup salt
2 pounds shell-on jumbo shrimp (16 to 20 per pound)
4 tablespoons unsalted butter, melted
1/4 cup extra-virgin olive oil
6 garlic cloves, minced
1 teaspoon anise seeds
1/2 teaspoon red pepper flakes
1/4 teaspoon pepper
2 tablespoons minced fresh parsley
Dissolve salt in 1 quart cold water in large container. Using kitchen shears or sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using paring knife, continue to cut shrimp 1/2 inch deep, taking care not to cut in half completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.
Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to butter mixture; toss well, making sure butter mixture gets into interior of shrimp. Arrange shrimp in single layer on wire rack set in rimmed baking sheet.
Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving dish and serve with lemon wedges.
Nutrition information per serving: 253 calories; 154 calories from fat; 17 g fat (6 g saturated; 0 g trans fats); 207 mg cholesterol; 906 mg sodium; 3 g carbohydrate; 0 g fiber; 0 g sugar; 21 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Garlicky Roasted Shrimp with Parsley and Anise in “How to Roast Everything .”
America’s Test Kitchen provided this article to The Associated Press