Mediterranean Roasted Shrimp

Name: Mediterranean Roasted Shrimp
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup butter, melted; 1 teaspoon each toasted and crushed fennel seeds and coriander seeds; 1/2 teaspoon each crushed black pepper and red pepper flakes; 2 garlic cloves, minced; 2 teaspoons chopped fresh thyme; 1 teaspoon each grated lemon zest and orange zest; 1 bay leaf, preferably fresh; 1 teaspoon salt; 3 dozen shrimp (16-20 count, about 2 1/4 pounds total), peeled and deveined

10 ingredients

8 steps

Ingredients

1/2 cup extra-virgin olive oil
1/4 cup butter, melted
1 teaspoon each toasted and crushed fennel seeds and coriander seeds
1/2 teaspoon each crushed black pepper and red pepper flakes
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
1 teaspoon each grated lemon zest and orange zest
1 bay leaf, preferably fresh
1 teaspoon salt
3 dozen shrimp (16-20 count, about 2 1/4 pounds total), peeled and deveined

Directions

1

Preheat the oven to 425F (on the convection setting, if possible).
2

Combine the marinade ingredients in a large bowl.
3

Add the shrimp and use a rubber spatula (or your hands) to toss and coat the shrimp thoroughly.
4

Allow the shrimp to marinate at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
5

To cook the shrimp, divide them evenly between two baking sheets and roast for about 10 minutes, until just cooked through (they will firm up and turn light pink).
6

Remove them from the pan, and strain and reserve any juices left in the pan.
7

If not much juice is left, deglaze the sheets with a little white wine; reserve the juice.
8

Pour thickened juices back over the roasted shrimp and toss to combine.