Ideas for a quick shrimp dinner

Melt 1 stick of unsalted butter (no substitutes) in a large roasting pan along with two cloves (or three, depending on your taste) of chopped garlic and juice of one lemon in a 350 oven for 3 to 5 minutes or until melted. After butter melts, add a pound of large shrimp already cleaned and deveined. Sprinkle a 1/4 tsp. of red pepper flakes, (optional) salt and pepper to taste. Put pan back into oven for about 5 minutes or until the shrimp turns pink and is done. Make sure the shrimp is all covered with the butter and pan juices. Remove from oven and plate with fresh chopped parsley. Serve over steamed rice.

highly recommended and very easy: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3/index.html

I heartily agree with Niknud. Mark Bittman's Shrimp My Way is one of my staples. I do think that the dish is more complete when finished with the juice of one lime.

This doesn't require stock or anything but it's fantastic.
Toast some panko bread crumbs along with some chopped garlic, parsley and thyme in the oven for about 10 minutes.
Butterfly your shrimp and drizzle some melted butter on top. Dredge the shrimp in the toasted panko mixture.
Then roast on 350 till done.
I serve them with cocktail sauce but they're so good you can even eat them plain.

On food52--- "spicy shrimp"by Helen. I make this often---it's great, quick,easy---I don't grill the shrimp, saute and use marinade over rice.

Do you have skewers? Line up 6 shrimp like this )))))) put in two skewers like this =))))))=
Coat with a marinade. A vinegar/olive oil/garlic (Italian dressing). Or a soy/lemon/ginger powder dressing. (add a bit of onion and oil if you want to blend..just a bit of fresh onion and up the ginger element and lemon for the dipping sauce--add a touch of sherry or sake and a dash of mustard to hold it together).
Or blend up some canned pineapple with soy/ginger/garlic. (reserve some pineapple to blend for dipping sauce with garlic and onion powder).
Broil or grill the shrimp.

This is really, really simple and steps outside a ceam sauce and is so, so good. A Patricia Wells recipe. Takes 4 to 5 minutes.
16 t0 20 large shrimp in their shells (about 1 pound)
1/2 cup evo
4 plump garlic cloves minced
1 tsp dried thyme
1/4 tsp hot red pepper flakes or to taste (we like 2 tsp)
Sea Salt
Rinse shirmp, pat dry. Large skillet heat oil. When oil is hot but not smoking add garlic, thyme crushed red peppers and shrimp. Toss to coat with ail, cook stirring occasionally just till shrimp turn pink about 4 to 5 minutes. Transfer shrimp to warmed serving platter, pour sauce over the shrimp, spring lightly with salt. Serve with finger bowls and extra napkins for guests. Serve with crusty bread for soaking up the sauce.

I know it's stepping outside of the Food52 arena, but Mark Bittman's Shrimp My Way from How to Cook Everything is just fantastic and about as quick to put together as making mac n cheese from a box (actually might be faster now that I think about it). Loads of garlic and cumin. It is a classic weeknight staple in our house. And if you don't mind a few extra minutes, throw it over pasta!

Thanks, Kristy! Here are another couple of mine that work really well and can be elegant enough for a dinner with friends:
http://food52.com/recipes/4140_georgas_barbecue_shrimp_barbaras_barbecue_shrimp (The second one)
http://food52.com/recipes/9106_davids_hot_and_spicy_shrimp_with_pasta

This shrimp gumbo is a great weeknight dinner!
http://www.food52.com/recipes/3528_shrimp_gumbo