Baked shrimp are easy and versatile. See servings ideas in the recipe notes below. For shrimp, I use the 16-20 size but you can use a smaller size. Your baking time will be faster the smaller they are. This serves about 6 as an appetizer or 3-4 if used as an entree.
1poundlarge shrimpthawed if frozen, peeled and deveined
Instructions
Make marinade
To make marinade, chop the garlic very fine and smear it into a paste with the back of your knife. Another way is to use a microplane zester. Works like a charm. Add the garlic, olive oil, lemon, paprika, salt and pepper to a bowl and whisk until smooth or add to a jar and shake well.
Scrape the marinade into a bowl or zip bag, add shrimp, and turn to coat them well. Allow shrimp to marinate at room temperature for 20-30 minutes.
Pre-heat oven to 400°F. Place shrimp in a single layer on a foil lined baking sheet. Bake 5-7 minutes, depending on the size of your shrimp. Shrimp will turn pink and opaque when they are done. Turn them over at the halfway point, especially for larger shrimp. Don't over bake them!
Notes
Serving Ideas:
Chill shrimp and use for an appetizer with cocktail (or other) sauce.
Serve warm over rice, risotto, or pasta.
Make a shrimp salad with fresh tossed greens and a vinaigrette.
Tuck into corn tortillas for tacos, add salsa, cheese, cabbage, squeeze lime over them.
If you are making this in volume for a party and doubling or tripling the recipe, make the marinade in the food processor.