This is my favorite way of all time to prepare it. Not only is it simple, but it produces the best flavor. The secret is to roast it. Roasting is a fabulous way to cook just about anything, and shrimp is no exception. The flavor stays right in the shrimp where it belongs, and does not seep out into any cooking water.
Roasting it means you don’t have to fire up a grill, either. Before you stick it in the oven, simply toss the uncooked shrimp with whatever flavors would best accompany it, and roast it like that. There is no marinating time, or dirtying of more than one dish.
1 pound medium size shrimp (31-40 shrimp per pound), defrosted, shelled, and deveined
salt and pepper
1 teaspoon lemon zest
freshly squeezed lemon juice
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil. Toss shrimp with about a tablespoon or two of olive oil, a half a teaspoon salt, a pinch of black pepper, and the lemon zest. Roast for 5-6 minutes, or until pink and curled (Roast longer for larger shrimp).
Serve with a spritz of lemon juice.