Recipe Instructions:
2 lemons, preferably organic
3 tablespoons unsalted butter, divided
2 tablespoons prepared horseradish, plus more to taste
Kosher salt
1 pound large to extra-large shrimp, shelled and deveined
1 handful chopped dill
Crusty bread, hot pasta, or whatever starchy thing you want, for serving
Directions
Finely grate the zest of 1 lemon and set aside. Now juice both lemons into a liquid measuring cup—you should get about 6 tablespoons. Add enough cold water to reach 1/2 cup of liquid total.
Melt 1½ tablespoons of butter in a large skillet over medium heat. Stir in 1 tablespoon of horseradish, the lemon water, and a big pinch of salt.
As soon as that comes to a boil, add the shrimp and another big pinch of salt. Simmer for 2 to 4 minutes, flipping each shrimp halfway through, until pink and firm.
Stir in the remaining 1½ tablespoons of butter and 1 tablespoon of horseradish. Taste and increase the horseradish, if you’d like.
Top with the lemon zest and dill, plus a sprinkle of salt (flaky is nice if you’ve got it), and serve with crusty bread for mopping up the sauce.
