Roasted Lemon Garlic Shrimp

I have been trying to incorporate fish or shrimp at least once a week. I just wish shrimp were a bit cheaper.  Most of us eat it and it is just good food (to me :).  And it is fairly healthy (low cal, low fat).  It is just that darn sodium level that keeps it from getting a gold star.

Anyway, I had a recipe pinned that looked promising so I decided to give it a try.  I was a little hesitant with all of the lemon in it but after one taste, I was hooked.  Oh, yum.

And it was easy. And quick. 

Definitely yummy for my tummy.

I know not everybody is a shrimp eater, but if you are, I highly recommend this recipe!

Ingredients:
1/3 cup olive oil

1 lemon

3-4 fresh thyme sprigs, leaves removed (okay, I don't know if it is unhealthy but I just used the whole sprig...)

sea salt and freshly ground peppercorn

2 tbsp butter (I used light margarine)

1 pound shrimp, peeled and deveined (the original recipe calls for fresh; that is hard to get around here...I did use about 2 pounds)

5 cloves of garlic, minced

Directions:
Preheat oven to 400 degrees.

Zest the lemon (I had never done this. I used a vegetable peeler and just carefully peeled off bits of the peel, trying to not dig in too much).  Then halve it.  Cut one half into thin slices. Save the other half for later use, though I didn't ever use the second half.

Pour olive oil in a baking dish. The original recipe called for an 8 x 8 dish. Since I had so much shrimp, I used a 13 x 9.  There was still plenty of olive oil to cover the bottom of the dish. 

Add the lemon zest and thyme to the oil, then sprinkle with salt and pepper.

Bake in oven for 10 minutes or so, checking to not burn the zest (which I did because I was peeling shrimp).

Remove pan from oven.  Add butter and stir to melt in oil.  Toss in the shrimp and garlic.  Stir to coat.

Bake for 8-10 minutes (watch carefully) until shrimp is pink.

We ate ours over angel hair pasta with garlic bread and a salad. Oh, and I added a little freshly shredded Parmesan because Parmesan goes with everything. :)

And I enjoyed every single bite.

Reba