I have made this recipe for quite a long time, until now there is no one who told me this is not good. Very nice recipe. 13
large fresh, unpeeled
stemmed (not seeded) and thinly sliced
basic shrimp stock
Combine ¼ 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.
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.
Remove from oven, and immediately add stock or water, butter, and remaining 2 tablespoons olive oil to pan.
Serve in shallow bowls with good bread and cold beer or dry German Riesling.