Delicious! Like other reviewers, I halved the butter. I also added 1/2 cup white wine, 1/2 tsp. Old Bay and 1/ tsp. red pepper flakes, and was more generous with the garlic (because we love it). I was so surprised to love this as I don't like mustard - but I didn't even taste the mustard (and I still used two tablespoons of dijon as called for). I didn't measure my lemon juice - I squeezed one whole lemon. Since I was doing the roasted asparagus (from this site) and some frozen garlic bread which both called for 425 degrees, I opted to do the shrimp at 425 as well. Using large shrimip, 12 minutes was perfect for both the shrimp and asparagus. As an aside - I impetuously put a bunch of fresh spinach on the bottom of the pan before placing the shrimp and pouring the sauce over (to use up 1/2 bag I had on hand). After baking - tossed all with some cooked pasta and even my non-spinach lovers in the family gobbled it up. Try it! If you prepare your shrimp the night before (and I take the tails off too) - there's no reason you can't get home from work and have a delicious dinner on the table in 30 minutes. Love it!
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Delicious! Like other reviewers, I halved the butter. I also added 1/2 cup white wine, 1/2...