Ingredients:

  • 1.5 lbs (680g) Jumbo Shrimp (16/20 count), peeled and deveined, tails on
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 1/2 tsp (3g) Smoked Paprika
  • 1/2 tsp (3g) Sea Salt
  • 4 cloves Garlic, finely minced
  • 1 Large Lemon, zested and juiced (approx. 3 tbsp juice)
  • 1/4 tsp (1g) Red Pepper Flakes
  • 1 tbsp (14g) Unsalted Butter, cut into small cubes (cold)

Instructions:

  1. Preheat your oven to 400°F (200°C). Pat the 1.5 lbs of shrimp thoroughly dry with paper towels to ensure a snappy texture. Note: Moisture is the enemy of a good roast; wet shrimp will just steam.
  2. In a large mixing bowl, toss the shrimp with 2 tbsp extra virgin olive oil, 4 cloves of minced garlic, the zest of one lemon, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp red pepper flakes.
  3. Ensure every shrimp is evenly coated. You should smell the garlic and paprika mingling immediately.
  4. Spread the shrimp in a single layer on a large rimmed baking sheet. Do not overcrowd them; they need space for the air to circulate.
  5. Place small cubes of the 1 tbsp cold butter sporadically around the pan, tucked between the shrimp.
  6. Bake in the center rack for 6–8 minutes. Look for the color change from grey to a vibrant, opaque pink.
  7. Check the internal temperature; you are aiming for 120°F (49°C). The shrimp should look plump and succulent, not shriveled.
  8. Remove from oven and immediately pour the 3 tbsp of fresh lemon juice over the hot shrimp.
  9. Use a spatula to toss everything right on the tray. The melting butter will emulsify with the lemon juice and oil to create a light, velvety sauce.
  10. Garnish with 1/4 cup fresh Italian parsley and serve immediately while the sizzle is still audible.