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Roasted Shrimp with Chile Gremolata

Name: Roasted Shrimp with Chile Gremolata
Cuisine: italian
Ingredients: 2 red serrano or Fresno chiles, with seeds, halved lengthwise; 6 garlic cloves, thinly sliced; 2 bay leaves; 1/2 cup olive oil; 1 1/2 pounds large shrimp, peeled, deveined; 1 lemon, cut into wedges; 1 red serrano or Fresno chile, seeds removed if desired, finely chopped; 1 garlic clove, finely grated; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon finely grated lemon zest; 1 tablespoon olive oil; Kosher salt, freshly ground pepper; 1 freshly ground pepper

A small grocery run gets this on the table.

Ingredients

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directions

1.
Preheat oven to 450°F. 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.
2.
Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.
3.
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.

Recipes sourced from Epicurious.com.

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