Lemon and Garlic-Crumb Shrimp
565 gm, peeled and deveined (about 24 shrimp)
Fresh lemon juice
2 tsp, extra virgin, divided
½ tsp, divided
⅛ pinch, freshly ground, divided
1 Tbsp, chopped
- Preheat oven to 220°C (425°F). Line a rimmed baking sheet with aluminium foil; coat foil with cooking spray (or just coat a non-stick rimmed baking sheet with cooking spray).
- Place shrimp on prepared pan; sprinkle with lemon juice, 5 ml (1 tsp) oil, 1 ml (¼ tsp) salt and pepper. Toss shrimp until coated with lemon mixture; spread into a single layer, leaving space between each shrimp.
- In a small bowl, combine breadcrumbs, remaining 5 ml (1 tsp) oil, remaining 1 ml (¼ tsp) salt, garlic and lemon zest. Curl shrimp tails to heads to form a closed circle with each shrimp; spoon a heaping teaspoon crumb mixture in centre of each. Bake until breadcrumbs are golden and shrimp are cooked through, about 8 to 10 minutes; sprinkle with parsley and serve.