Ingredients:

  • 2 lbs Large Shrimp (peeled and deveined)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Freshly Squeezed Lemon Juice
  • 6 cloves Garlic (minced or grated)
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/4 tsp Red Pepper Flakes
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 cup Fresh Flat-Leaf Parsley (chopped)
  • 4 Lemon Wedges

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, red pepper flakes (if using), salt, and black pepper until well combined.
  3. Add the defrosted, prepped shrimp to the bowl. Toss thoroughly until the shrimp are evenly coated with the herb and oil mixture.
  4. Spread the seasoned shrimp onto the prepared baking sheet in a single, even layer. Ensure the shrimp are not overlapping.
  5. Roast for 8 to 10 minutes, or until the shrimp turn pink, curl slightly into a C shape, and are completely opaque in the center. Avoid overcooking.
  6. Remove the pan from the oven. Immediately transfer the shrimp to a serving dish and toss with the freshly chopped parsley. Serve with lemon wedges.