Shrimp with Yarrow and Baked Lemon
These butterflied shrimp look very attractive when cooked and they taste sublime. Baking the lemon is a nice technique that somehow does more than warm and sweeten. You can buy dried yarrow in health food stores, but the flavor is very strong. Mark Bittman recommends sticking with fresh yarrow. Substitute: Use dill or bronze fennel leaves, either of which is a fine alternative.