Squeeze the lemon half over the shrimp while still hot. Serve warm.
Ingredients
1/2 cup freshly grated parmigiano-reggiano
2 tablespoons olive oil
2 teaspoons calabrian chile paste
1 teaspoon lemon zest (1 lemon)
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 pound large shrimp, peeled and deveined, tails on
1/2 small lemon
Directions
Preheat the oven to 425 degrees F.
In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.
