Chile-roasted Shrimp

Ingredients

• 1/4 cup plus 2 tablespoons olive oil, divided
• 1 pound large fresh shrimp, unpeeled
• 3 green jalapeño peppers, stemmed (not seeded) and thinly sliced
• 1 tablespoon salt
• 1 tablespoon dried oregano
• 1 teaspoon ground pepper
• Juice of 1 lemon (about 3 tablespoons)
• 2 garlic cloves, thinly sliced
• 3/4 cup shrimp stock or water
• 1 tablespoon butter

Preparation

1. 1. Combine 1/4 cup olive oil and next 7 ingredients in a large bowl, and toss well. Cover with plastic wrap, and chill at least 2 hours or up to 6 hours.
2. 2. Preheat oven to 450º. Place a 15- x 10-inch jellyroll pan in oven 10 minutes or until extremely hot. Carefully spread shrimp in a single layer across pan. Bake 8 minutes, stirring once halfway through cooking.
3. 3. Remove from oven, and immediately add stock or water, butter, and remaining 2 tablespoons olive oil to pan. Stir well. Serve in shallow bowls with good bread and cold beer or dry German Riesling.