Crispy Peppery Shrimp in the Shell

Ingredients:

• 1 1/2 lbs. extra-large shrimp, unpeeled 
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. Kosher salt
• 1/2 tsp. freshly ground black pepper

Makes 4 Servings (7 shrimp per serving)

1. Place an oven rack in the upper third of the oven and preheat the oven to 450 F. Spray a heavy baking sheet with olive oil nonstick spray.
2. With a small sharp knife or small kitchen scissors, cut along then back of each shrimp through the shell just deep enough to expose the vein; remove the vein, leaving the shell intact.
3. Toss together the shrimp, oil, salt, and pepper in a large bowl until coated evenly. Arrange the shrimp in a single layer on the baking sheet. Roast in the oven, without turning, until just opaque in the center, about 5 minutes.

WW POINTS VALUE: 2 pts.
 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a wonderful light meal you can make any night of the week and people will enjoy it. I do highly recommend adding a tablespoon or two of fresh lemon juice for a Mediterranean flare or a tablespoon or two of fresh lime juice for a more Latin flare. I also highly recommend adding onions, garlic and bell peppers to the dish to make it more colorful, flavorful and filling. If you want a list of options on what flavored olive oils to use, visit www.TheImperialOlive.com.