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Roasted Shrimp with Chile Gremolata

Serve with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid. From: bonapetit.com SERVES 4

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

SHRIMP

Preheat oven to 450°. 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.

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

GREMOLATA AND ASSEMBLY

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