Ingredients:

  • 1.5 lbs large shrimp (21-25 count), peeled and deveined, tails on
  • 2 tbsp extra virgin olive oil
  • 4 cloves fresh garlic, microplaned or finely minced
  • 0.5 cup Parmesan cheese, freshly and finely grated
  • 0.5 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper, freshly cracked
  • 1 large lemon, zested and halved
  • 2 tbsp Italian flat-leaf parsley, finely chopped
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Pat the shrimp thoroughly dry with paper towels to ensure the oil and cheese adhere properly for a crispy crust.
  3. In a large mixing bowl, toss the shrimp with olive oil, minced garlic, grated Parmesan cheese, red pepper flakes, salt, and black pepper until every shrimp is evenly coated.
  4. Arrange the shrimp in a single layer on the prepared baking sheet, ensuring they are not crowded to allow for maximum airflow.
  5. Roast for 8 minutes, or until the shrimp are pink and opaque and the Parmesan has formed a golden-brown crust.
  6. Remove from the oven. Drizzle with melted butter, sprinkle with lemon zest and fresh parsley, and serve immediately with fresh lemon wedges.