Roasted Shrimp With Chile Gremolata Recipe 445

Steps:

• 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.

Steps:

• 1. Peel the zest off the lemon with a potato peeler. Pile the pieces up a few at a time and cut them across into short, thin strips.
• 2. Heat the oil in a large frying pan. Add the shrimp and toss them over a high heat for 4 to 5 minutes, seasoning them with some cayenne pepper or black pepper and sea salt as you do so.
• 3. Cut the lemon in half and squeeze the juice from one half over the shrimp. Continue to cook until the juice has almost evaporated - the shrimp should be quite dry. Take the pan off the heat and let the shrimp cool for about 1 minute.
• 4. Sprinkle with the lemon zest, chopped garlic, parsley and 1/4 teaspoon of salt and toss together well. Pile the shrimp into a large serving dish and serve with some finger bowls and plenty of napkins.