10-15 minutes Serves 3-4
Ingredients
- 15 Colossal Grilling Shrimp, peeled
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp toasted peppercorns, coarsely ground
- Zest and juice from 1 lemon, divided
Directions
Preheat your oven to 400 degrees. Rinse and blot dry with paper towels the colossal grilling shrimp.
In a large bowl, toss the shrimp in extra virgin olive oil and then arrange on a standard baking sheet.
Generously sprinkle the shrimp with the coarsely ground peppercorns and lemon zest.
Roast for about 10 minutes or until shrimp has a little spring like bounce to the touch and is no longer translucent.
Blitz with a little lemon juice. Serve warm, room temperature or chilled.
Can also be served with a : Basil Pecorino Aioli
Ingredients
• 2 large egg yolks, room temperature • 2 tbsp lemon juice and zest • ½ c pecorino cheese, freshly grated • 1 tbsp Dijon mustard • ¾ c fresh basil leaves • 1 clove garlic, minced • 1 ½ c avocado oil or pure olive oil
Directions
In a food processor, combine yolks, lemon juice and zest, pecorino cheese, Dijon, basil and garlic. Process on high for 30 seconds.
With the food processor running, in a very slow drizzle, add the oil until the aioli thickens nicely.
Taste and add salt and pepper.
Recipe developed by Chef Anna Rossi for The Fresh Market
Photo Courtesy of The Fresh Market
