Chile-roasted Shrimp

Donald Link, Herbsaint. Shuttling back and forth between jobs in New Orleans and San Francisco has added a refined style to Donald's Cajun/Creole background, as in this spicy and delicious but not exactly Cajun recipe. For easy peeling, use shell-on deveined shrimp, whose shells come pre-cut up the back.

Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: Makes 4 main-course servings or 6 to 8 appetizer servings

Ingredients

• 1/4  cup  plus 2 tablespoons olive oil, divided
• 1  pound  large fresh shrimp, unpeeled
• 3  green jalapeño peppers, stemmed (not seeded) and thinly sliced
• 1  tablespoon  salt
• 1  tablespoon  dried oregano
• 1  teaspoon  ground pepper
• Juice of 1 lemon (about 3 tablespoons)
• 2  garlic cloves, thinly sliced
• 3/4  cup  shrimp stock or water
• 1  tablespoon  butter

Preparation

1. Combine 1/4 cup olive oil and next 7 ingredients in a large bowl, and toss well. Cover with plastic wrap, and chill at least 2 hours or up to 6 hours.

2. Preheat oven to 450º. Place a 15- x 10-inch jellyroll pan in oven 10 minutes or until extremely hot. Carefully spread shrimp in a single layer across pan. Bake 8 minutes, stirring once halfway through cooking.

3. Remove from oven, and immediately add stock or water, butter, and remaining 2 tablespoons olive oil to pan. Stir well. Serve in shallow bowls with good bread and cold beer or dry German Riesling.