Ingredients:
2 pounds shrimp 1 tablespoon good olive oil 1/2 teaspoon kosher salt 1/2 teaspoon freshly gound black pepper
Preparation:
Preheat the oven to 400º. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8-10 minutes, just until pink and firm and cooked through. Set aside to cool.
Serve with Weyands Cocktail Sauce.
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