Roasted Shrimp
Roasted Shrimp by: Chef Matt Chatfield Modes Rack Position Position - 2 Ingredients - 2 lbs 16–20 count or 21–25 count shrimp, peeled and deveined, tail on or
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Cooking tools:
- Convection steam oven
- Oven
- Mixing bowl
- Non-stick spray
- Enameled pan
- Baking sheet
- Serving bowl
- Refrigerator
- Measuring spoon
- Chef's knife
- Cutting board
- Kitchen timer
- Tongs
Ingredients
- 2 lbs 16–20 count or 21–25 count shrimp, peeled and deveined, tail on or off
- 2 Tablespoons Kosher salt, or Cajun spice, or Tajín spice
- 4 Tablespoons extra-virgin olive oil
- 2 lemons, thinly sliced
- 1/2 bunch Italian parsley
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