Spicy Lemon Garlic Shrimp

My oldest Ella loves shrimp, I mean really LOOOVES it! I have an aversion to raw meats in general though, so the thought of raw seafood has always really freaked me out...and I therefore have never prepared it at home, except for the occasional fish dish. When figuring out what to make for our back to school dinner I saw this (on The Pioneer Woman Cooks) and knew Ella would love it, so I decided it was about time to give it a try, for her sake :-). It wasn't actually bad at all, although de-shelling the shrimp to eat them was a pain and I think the recipe would still be delicious if they already had their shells off, so that's what we'll do next time. And there will be a next time!

Ingredients:
* 2 pounds Raw Shrimp, Deveined, Shells On
* 2 sticks Cold Unsalted Butter Cut Into Pieces
* 1 teaspoon Kosher Salt
* 4 cloves Garlic, Peeled
* 1/4 cup Fresh Parsley
* 1/2 teaspoon Crushed Red Pepper
* 1 whole Lemon, Juiced

Directions:
Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.
In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.
Bake until shrimp is opaque and butter is hot and bubbly.
Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.