It was so much bigger than all of us.

1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice.2 heads of butter lettuce.

2 ounces goat cheese, crumbled (1/2 cup).1/4 cup sliced dried apricots.1/4 cup dried cranberries.

1/2 cup pecans, toasted and chopped.Make the vinaigrette.

In a food processor, pulse the cranberries and sugar until finely chopped.

Transfer half of the cranberries to a bowl.—shelled and deveined, tails left on.

In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and thyme and season with salt and pepper..In a large gratin dish, arrange the shrimp, tails up, in a circular pattern.

Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling.Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves.