1 lb. shrimp

2 cloves garlic (thinly sliced)

2 tablespoons olive oil

3 tablespoons herbs (thyme, basil, chives, parsley, cilantro)

Fresh lemon (or lime) juice, to taste

Salt and pepper to taste

 

Preheat oven to 425˚. Remove legs from shrimp and peel and devein if necessary. In a small bowl, mix shrimp, garlic, olive oil, and herbs until evenly coated. Let sit for 10 minutes or so. Then add a good squeeze of lemon (or lime) juice and mix again. Spread in an even layer on a baking sheet. Roast in the oven for 4–8 minutes, depending on size. Garnish with more lemon (or lime) juice and herbs.

 

Serve with Ina Garten’s great cocktail sauce. We’ve made this many times (we usually add a bit more horseradish sauce than called for) and love it!

 

 Serves 2 to 3

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