Chile-Roasted Shrimp

Name: Chile-Roasted Shrimp
Ingredients: 1/4 cup plus 2 tablespoons olive oil, divided; 1 pound large fresh shrimp, unpeeled; 3 green jalapeno peppers, stemmed (not seeded) and thinly sliced; 1 tablespoon salt; 1 tablespoon dried oregano; 1 teaspoon ground pepper; Juice of 1 lemon (about 3 tablespoons); 2 garlic cloves, thinly sliced; 3/4 cup shrimp stock or water; 1 tablespoon butter

10 ingredients

3 steps

Ingredients

1/4 cup plus 2 tablespoons olive oil, divided
1 pound large fresh shrimp, unpeeled
3 green jalapeno peppers, stemmed (not seeded) and thinly sliced
1 tablespoon salt
1 tablespoon dried oregano
1 teaspoon ground pepper
Juice of 1 lemon (about 3 tablespoons)
2 garlic cloves, thinly sliced
3/4 cup shrimp stock or water
1 tablespoon butter

Directions

1

Combine 1/4 cup olive oil and next 7 ingredients in a large bowl, and toss well. Cover with plastic wrap, and chill at least 2 hours or up to 6 hours.
2

Preheat oven to 450°. Place a 15- x 10-inch jellyroll pan in oven 10 minutes or until extremely hot. Carefully spread shrimp in a single layer across pan. Bake 8 minutes, stirring once halfway through cooking.
3

Remove from oven, and immediately add stock or water, butter, and remaining 2 tablespoons olive oil to pan. Stir well. Serve in shallow bowls with good bread and cold beer or dry German Riesling.