Oven Roasted Shrimp... aka the best shrimp you will ever eat

Those are some pretty confident words, you might be thinking as you read the title of this post. The Best Shrimp I Will Ever Eat. But really, can it be true, you might say. Maybe you've had some really good shrimp in your time. But, if you haven't eaten shrimp that have been roasted in the oven with their shells and tails on, baby, you are in for a treat.

I like my shrimp simple; with a squeeze of lemon and some seriously horseradish-y cocktail sauce. I mean, clear your sinuses kinda hot.

Now that I've got your attention, wanna know how to make em? 

Oven Roasted Shrimp
As much shrimp as you think you want to eat.  Just make sure they are raw and have the shells and tails still on.  I choose wild shrimp over farmed.  I also choose Jumbo size.  You choose what works for you.  I like 1.5 lbs for 4 people.  It leaves you satisfied and maybe you have some left over for lunch tomorrow.
Olive Oil
Salt
Pepper

Preheat oven to 425 F. 

De-vein the pile of shrimp.  If you do not know how to de-vein a shrimp, you need to cut (with a sharp paring knife) along the back of the shrimp.  I always think at first that I need to do it on the inside of the shrimp, thinking that their intestinal track will be where I imagine their bellies should be, but it's not.  It's on the back.  Then you want to clean out anything you find there.  There's not always black, yucky stuff, but more often than not there is.  I just rinse with water and use the knife to scrape anything out.

Once you have cleaned all the shrimp, pat them dry with paper towels.  Place on a cookie sheet in a single layer and sprinkle with some oil.  Now sprinkle with salt and pepper.

Place in the oven on the middle rack and cook for approximately 6 minutes.

Now, turn all the little shrimps over, put back in oven, and cook for 4 to 6 more minutes until they are pink and cooked to perfection.

Commence to eat with a squirt of fresh lemon juice and dipped in spicy hot cocktail sauce.  If you want to be fancy, like my Mother, then you'll do this...

I like to include the celery leaves.  They have a flavor all their own.  Kinda herb-y, I would say.

Then do this...

Spoon a generous dollop of cocktail sauce in the middle.  Liberally add shrimps right in the bowl. If you wanna be like me, you can leave em dressed and make whoever is eating them, de-shell them.  Don't forget a lemon wedge.  Just place a shells and tails bowl on the table and a pile of napkins. You're gonna need em.

Mmm. I think I'm scratching my plans for dinner tonight, and making this instead.

Enjoy!

Thanks for reading!

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