Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: shrimp should be of a size to number 30-35 per pound. melt the butter and oil in a flameproof baking dish. add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. turn the heat down and simmer 10 minutes, stirring frequently. remove the dish from the heat and let the flavors marry at least 30 minutes. this hot butter sauce can be made a day in advance and refrigerated. preheat the oven to 450f. reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. taste for seasoning, adding salt if necessary.

Target recipe: melt butter in large saucepan or skillet, add wine and spices. bring to a boil, reduce heat and simmer uncovered 5 minutes. wash shrimp and pat dry. add shrimp to skillet and cook until shrimp is pink. sprinkle with parsley. serve on rice or pasta, cook 8 ounces of pasta, spaghetti or noodles of your choice according to package directions. i like to mix my pasta into the saucepan with the sauce instead of adding the sauce and shrimp over the top.