Why did I ever make shrimp any other way?
To follow up my last lemony love, I decided to zest up two lemons, use their juice, a little olive oil, some parsely and two raw minced garlic cloves to lather up my tiny tasties. After their rubdown (and sprinkling of salt and fresh pepper) I set them up on a silpat and shoved them into a preheated 400 degree oven for about six to seven minutes, with a close eye. There are few things yuckier than overcooked, rubbery shrimp. They were pink in just minutes and we ate them even faster with some orzo with torn mint, tarragon and parsely with olive oil and lots of cracked pepper.
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