Garlic , herbs and roasted shrimp

Trying a new twist on shrimp for dinner tonight.

I adapted this recipe slightly to my liking and made note of it with an *.

Just for your information: I used

*Dried crushed rosemary
*frozen then thawed large shrimp
*regular salt
*Stove top method.

*Baked 400 degrees 10 minutes

*Remove from oven and drizzle butter mixture over shrimp and serve with sides of choice.

1/4 pound (1 stick) unsalted butter

2 tablespoons good olive oil

2 tablespoons minced garlic (6 cloves)

2 teaspoons minced fresh rosemary leaves( I used finely chopped rosemary)

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

2 large lemons

2 pounds (8- to 10-count) shrimp, peeled with the tails on *( I used frozen (thawed large shrimp) removed tails. 

1 teaspoon coarse sea salt

1. Preheat the oven to 400 degrees.
2. Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.

*Note: Stove top method: If you choose you could add the shrimp to the butter mixture and allow to simmer  in the pan until shrimp are heated through.

1. Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with sides of your choice.