4-8 colossal shrimp (They are really BIG)
1/3 cup olive oil
Juice of one lemon
Juice of one lime
3 scallions, ends and tips discarded, thinly sliced
1 jalapeno pepper, stemmed and seeded, finely chopped
1 large garlic clove, minced
1/4 cup fresh cilantro leaves, coarsely chopped
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Juice of one lemon
Juice of one lime
3 scallions, ends and tips discarded, thinly sliced
1 jalapeno pepper, stemmed and seeded, finely chopped
1 large garlic clove, minced
1/4 cup fresh cilantro leaves, coarsely chopped
2 teaspoons finely grated lemon zest
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
Carefully loosen the shrimp bodies from their shells without disconnecting at the tail. Return shrimp to the shell (this allows the marinade to permeate all around the shrimp) and place in a bowl. Combine olive oil, lemon and lime juice in another bowl. Add remaining ingredients to the oil and stir to combine. Pour over shrimp. Using hands, gently coat the shrimp with the marinade. Refrigerate one hour.
Preheat oven to 400 F. Remove shrimp from marinade; discard liquid. Arrange in one layer in baking pan. Roast shrimp in oven until the shells brighten in color, and the shrimp are just cooked through, about 20 minutes. Serve with rice or toss with linguine.
Preheat oven to 400 F. Remove shrimp from marinade; discard liquid. Arrange in one layer in baking pan. Roast shrimp in oven until the shells brighten in color, and the shrimp are just cooked through, about 20 minutes. Serve with rice or toss with linguine.