Roasted Shrimp

2 pounds (12- to 15-count) shrimp (see note)

1 tablespoon good olive oil

½ teaspoon kosher salt ½ teaspoon freshly ground black pepper

Preheat the oven to 400 degrees. Peel and devein the shrimp, if necessary, leaving the tails on. Place shrimp in large bowl with the olive oil, salt, and pepper. Toss to coat. Spread shrimp in a single layer on cookie sheet with sides that has been sprayed with cooking spray. Roast 8 to10 minutes, until firm and cooked through. Note: If you use a smaller size shrimp be sure to shorten your cooking time in order to not overcook.

You may also roast the shrimp like this on the grill in a basket. Serve immediately or refrigerate.

Penny Kazmier