Shrimp With Saffron - cooking recipe

Ingredients

24 large raw shrimp
2 whole lemons
1 tsp. whole saffron
3 cloves garlic, peeled
salt and freshly ground pepper
3 tsp. finely chopped fresh thyme or 1/2 tsp. dried thyme
4 sprigs parsley
2 bay leaves
1/4 c. butter

Preparation

Preheat the broiler.
Shell the shrimp and remove the vein down the back.
Rinse under cold water and dry on paper towel.
Place the shrimp in bowl and add the lemon juice from lemons and saffron. Place the parsley on a chopping surface and chop.
Add the thyme and garlic and continue chopping.
When the herbs are chopped together, add the bay leaf, finely chopped.
Add this to the shrimp and sprinkle with salt and pepper.
Stir until the shrimp is well coated with the mixture.
Place the butter in a saucepan and heat thoroughly; transfer the shrimp to another pan and pour the remaining marinade into the hot butter.
Do not boil.
Broil the shrimp about 4 inches from source of heat.
As liquid accumulates in the shrimp pan, pour it into the butter mixture.
Cook the shrimp, turning once, until they are red and cooked, 4 to 5 minutes.
Do not overcook or they will toughen.
Arrange the shrimp on a warm serving dish.
Stir the butter sauce with a wire whisk while heating.
Pour the butter sauce over shrimp and serve.