Garlic Parsley Roasted Jumbo Shrimp Appetizer

Ingredients

• 24 jumbo shrimp, shell on (16 to 20 count, about 1 1/2 lb)
• 2 garlic cloves, peeled
• 1/4 cup packed fresh flat-leaf parsley leaves
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1 pinch red pepper flakes
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 3 tbsp extra-virgin olive oil
• Lemon wedges, for serving

Instructions

1. If the shrimp are frozen, thaw them in the refrigerator for a few hours. In a hurry, seal them in a bag and sink it in cold water for about 30 to 60 minutes.
2. Rinse the shrimp under cold running water. Pat them very dry with paper towels so the paste sticks and they roast instead of steam.
3. Heat the oven to 400°F with a rack in the middle. Brush a large rimmed baking sheet with a little of the olive oil.
4. Make a paste (a coarse mash that clings to food). Add the garlic, parsley, salt, pepper and red pepper flakes to a mortar, or chop them together on a cutting board, until the parsley is very fine.
5. Stir in the lemon zest, lemon juice and olive oil until the paste looks loose and spoonable.
6. Spread a spoonful of the paste on the baking sheet. Lay the shrimp on top in one layer with space between them, so none overlap.
7. Brush the rest of the paste over the tops of the shrimp, getting some under the shell edges.
8. Roast the shrimp for 6 minutes. Then flip each one with tongs.
9. Roast 6 to 9 minutes more, until the shells are bright orange and the flesh is opaque (no longer see-through) and just firm. Smaller shrimp need only 10 to 12 minutes in total.
10. Spoon the garlicky pan juices over the shrimp and serve hot with lemon wedges and a bowl for the shells.