Roasted Shrimp with Chile Gremolata

shellfish roast quick & easy dinner seafood shrimp hot pepper chile pepper bon appétit quick and healthy sugar conscious pescatarian paleo dairy free wheat/gluten-free peanut free tree nut free soy free no sugar added

Ingredients

2 red serrano or Fresno chiles, with seeds, halved lengthwise

6 garlic cloves, thinly sliced

2 bay leaves

1/2 cup olive oil

1 1/2 pounds large shrimp, peeled, deveined

1 lemon, cut into wedges

1 red serrano or Fresno chile, seeds removed if desired, finely chopped

1 garlic clove, finely grated

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon finely grated lemon zest

1 tablespoon olive oil

Kosher salt, freshly ground pepper

1 freshly ground pepper

Method

Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.

Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.

Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.