1 pound large shrimp
½ cup extra-virgin olive oil, plus more for drizzling
3 red jalapeños, thinly sliced, seeds retained
½ teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon dried oregano
Juice of 1 lemon
2 cloves garlic, thinly sliced
1 cup shrimp stock
1. Combine shrimp, olive oil, jalapeños, salt, pepper, and oregano in a large bowl and toss well. Cover with wax paper and marinate at room temperature for 20 minutes or refrigerate up to 6 hours.
2. Preheat oven to 400°F. Discard marinade, combine shrimp with lemon juice and garlic, then spread out on a thin baking sheet.
3. Bake until shrimp shells turn pink, about 10 minutes. Remove from oven and pour shrimp stock over them and drizzle with extra virgin olive oil. (Discard extra stock before serving.)
Per serving: 191 calories, 12 g fat (1.7 g saturated), 2.5 g carbohydrates, 18 g protein, 0.6 g fiber, 500 mg sodium (22% Daily Value).