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Roasted Shrimp with Chile Gremolata

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  • Ready in: active: 15 min total: 15 min
  • Serves: 4
  • Complexity: medium

We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

Ingredients


Shrimp

  • 2 red serrano or Fresno chiles, with seeds, halved lengthwise
  • 6 cloves garlic thinly sliced
  • 2 bay leaves
  • ½ cup olive oil
  • pound large shrimp, peeled, deveined
  • 1 lemon, cut into wedges

Gremolata and Assembly

  • 1 red serrano or Fresno chile, seeds removed if desired, finely chopped
  • 1 clove garlic finely grated
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Directions

  1. Preparation


    Shrimp

    • Preheat oven to 450°. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
    • Toss shrimp and chile oil in a 3-qt. baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.

    Gremolata and Assembly

    • Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.
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