To make the basic recipe mine I opted to add some lemon juice for the citrusy acid bite, a little crushed red pepper for some subtle heat and thyme to enhance the lemony notes and give it a little fresh green flavor. Either way its tasty and is even better washed down with a good cold beer or a newish red that can handle the heat of the crushed red pepper.
Roasted Shrimp Cocktail
For the shrimp:
3 pounds (12 to 15-count) shrimp
2 tablespoon good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly finely ground black pepper
1/2 t crushed red pepper flakes
1 T loosely packed fresh thyme
Juice of 1/2 fresh lemon
Preheat the oven to 400 degrees F.
Peel and devein the shrimp. Place them in a bowl. Add olive oil, salt,lemon juice, thyme and peppers. Toss until well coated. Spread them in 1 layer on a sheet pan. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
What ever you do don't toss out the shells and tails. Add them to 2 qts hot water with celery, an onion and 2T Old Bay and you have a terrific Shrimp stock for "Shrimp Chowder" which is on the menu with fresh hot bread this weekend as it is supposed to rain here in LA.