Why This Recipe Works:

Lobster is not the only crustacean that benefits from roasting. Shrimp, too, see their sweet flavor concentrating and deepening, but those benefits are only worth it if the quick-cooking flesh stays tender and moist. Aiming for that ideal balance of profound flavor and perfect doneness, we took every precaution against overcooking, starting by brining hefty jumbo shrimp for extra moisture and thorough seasoning. Butterflying the shrimp offered an easy route to flavor-infused flesh, and although we sliced through the shells, we didn't remove them, as they proved key to boosting flavor while also adding an extra layer of protection. After tossing the shrimp in melted butter and olive oil boosted with garlic, spices, and herbs, we elevated them on a wire rack set in a rimmed baking sheet and slid them under the broiler. Within minutes, our shrimp emerged tender and deeply fragrant beneath flavorful, browned shells. Don't use smaller shrimp with this cooking technique; they will be overseasoned and prone to overcooking. 

Method:

Dissolve salt in 1 quart cold water in large container: Using kitchen shears or a sharp paring knife, cut through shell of shrimp and devein but do not remove shell. Using a paring knife, continue to cut shrimp ½ inch deep, taking dare not to cut in halve completely. Submerge shrimp in brine, cover, and refrigerate for 15 minutes.

Adjust oven rack 4 inches from broiler element and heat broiler. Combine melted butter, oil, garlic, anise seeds, pepper flakes, and pepper in a large bowl. Remove shrimp from brine and pat dry with paper towels. Add shrimp and parsley to butter mixture; toss well, making sure butter mixture gets into interior or shrimp. Arrange shrimp in a single layer on a wire rack set in a rimmed baking sheet.

Broil shrimp until opaque and shells are beginning to brown, 2 to 4 minutes, rotating sheet halfway through broiling. Flip shrimp and continue to broil until second side is opaque and shells are beginning to brown, 2 to 4 minutes longer, rotating sheet halfway through broiling. Transfer shrimp to serving dish and serve with lemon wedges.

Variations: 

Garlicky Roasted Shrimp with Cilantro and Lime 

Annatto powder, also called achiote, can be found with the Latin American foods at your supermarket. An equal amount of paprika can be substituted. 

Omit butter and increase oil to ½ cup. Omit anise seeds and pepper. Add 2 teaspoons lightly crushed coriander seeds, 2 teaspoons grated lime zest, and 1 teaspoon annatto powder to oil mixture in step 2. Substitute ¼ cup minced fresh cilantro for parsley and lime wedges for lemon wedges. 

Garlicky Roasted Shrimp with Cumin, Ginger, and Sesame 

Omit butter and increase oil to ½ cup. Decrease garlic to cloves and omit anise seeds and pepper. Add 2 teaspoons 2 cloves and omit anise seeds and pepper. Add 2 teaspoons toasted sesame oil, 1 ½ teaspoons grated fresh ginger, and 1 teaspoon cumin seeds to oil mixture in step 2. Substitute 2 thinly sliced scallion greens for parsley and omit lemon wedges.