Roasted Shrimp with Chile Gremolata

Ingredients

• •2 whole red serrano or Fresno chiles, with seeds, halved lengthwise
• •6 cloves garlic cloves, thinly sliced
• •2 whole bay leaves
• •½ cup olive oil
• •1½ pounds large shrimp, peeled, deveined
• •1 whole lemon, cut into wedges
• •1 whole red serrano or Fresno chile, seeds removed if desired, finely chopped
• •1 clove garlic clove, finely grated
• •¼ cup chopped fresh cilantro
• •¼ cup chopped fresh flat-leaf parsley
• •1 tablespoon finely grated lemon zest
• •1 tablespoon olive oil
• •to taste Kosher salt, freshly ground pepper
• •1 to taste freshly ground pepper

Cooking Instructions

1. 1.

   Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.

   5 min

2. 2.

   Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8-10 minutes.

   10 min

3. 3.

   Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.

   5 min