Photo by: Sarah Shatz
Shrimp a la Bittman
Serves 4
2 pounds medium or large shrimp, shelled and cleaned
Grated zest and juice of 2 small lemons
Grated zest and juice of 1 lime
1/4 cup olive oil
... more
Photo by: Sarah Shatz
Shrimp a la Bittman
Serves 4
2 pounds medium or large shrimp, shelled and cleaned
Grated zest and juice of 2 small lemons
Grated zest and juice of 1 lime
1/4 cup olive oil
Salt
1. Heat the oven to 450 degrees. If you're thinking ahead, earlier in the day, combine the zests with the olive oil -- if you're like me and doing this last minute, toss the shrimp with the zests and olive oil. Season with salt. Spread the shrimp in a single layer on a baking sheet.
2. Squeeze a little lemon juice on top of the shrimp and place in the oven. Roast until the shrimp is just cooked through and still bouncy to the touch, 8 to 10 minutes.
3. Remove the shrimp from the oven, douse with lemon and lime juice and pour into a serving bowl. Eating with your fingers is allowed in my house.
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