ROASTED SHRIMP WITH LEMON AND PARSLEY

SERVES 2 to 3

I love shrimp, whether sautéed, fried, broiled, grilled or boiled. I don’t know why it took me so long to roast them. This recipe is quick, easy, healthy and so delicious. You can change or add any herbs or spices you prefer. Try it. If you love shrimp, you will love this recipe.

INGREDIENTS

1 pound large shrimp, peeled and deveined

1/2 teaspoon grated lemon rind

2 teaspoons fresh lemon juice

1 tablespoon chopped fresh parsley

Salt and pepper to taste

About 2 teaspoons olive oil

Lemon wedges for garnish

Combine all ingredients, except the lemon wedges, in a medium bowl. Cover and refrigerate for about 30 minutes. (If you don’t have time, the mixture doesn’t have to set.) Preheat the oven to 450°. Place the shrimp in one layer on a baking sheet, preferably lined with foil for easy cleanup. Drizzle with a little more oil if needed. Roast until the shrimp start to turn pink, about 5 minutes, depending on size. Turn and roast for one more minute. Serve immediately, or at room temperature.

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