Roasted Shrimp

Roasted Shrimp 20 jumbo (10/15 count) Wild American shrimp, preferable Gulf Shrimp 2 tablespoon extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon Creole or Cajun seasoning 1/4 teaspoon Old Bay seasoning 1/8 teaspoon red pepper flakes Peel and devein shrimp; rinse and pat dry. Depending on use, leave tail tips intact if desired, such as with shrimp cocktail. Whisk together all of the remaining ingredients in a large bowl. Place shrimp into marinade and toss to coat; let rest for 5 minutes. Preheat oven to 400 degrees F. Use a non-stick broiler pan or line a rimmed baking pan with aluminum foil and place an oven safe rack on top; set aside. Transfer shrimp to baking pan in a single layer. Roast, about 8 to 10 minutes, or until cooked through and pink in color, turning halfway through. Set aside to let cool. Cook's Notes: Use roasted shrimp in shrimp salads, pasta salads, pasta, sauce and casserole dishes, as a topper for fried or blackened fish, as an appetizer or just eat them as an entree - they are super delicious on their own! This method lends itself better to larger shrimp, like colossal or jumbos. I'm using 10/15 count per pound here. Smaller shrimp are not recommended for roasting as they must be cooked a much shorter time to avoid being dry and frankly, aren't worth the effort, lacking in flavor. Stick with the large ones!