We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp's intensely flavored cooking liquid.
Ingredients
2 red serrano or Fresno chiles, with seeds, halved lengthwise
6 garlic cloves, thinly sliced
2 bay leaves
1/2 cup olive oil
1 1/2 pounds large shrimp, peeled, deveined
1 lemon, cut into wedges
1 red serrano or Fresno chile, seeds removed if desired, finely chopped
1 garlic clove, finely grated
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon finely grated lemon zest
1 tablespoon olive oil
Kosher salt, freshly ground pepper
1 freshly ground pepper
Directions
Preheat oven to 450°F. 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-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.
