Ingredients:

  • 1.5 lbs Jumbo Shrimp (16-20 count), peeled and deveined, tail-on
  • 2 tbsp Extra virgin olive oil
  • 4 cloves Garlic, minced
  • 1/2 cup Parmesan cheese, finely grated
  • 1 tsp Dried Italian seasoning
  • 1/2 tsp Red pepper flakes
  • 1/2 tsp Kosher salt
  • 1/4 tsp Freshly cracked black pepper
  • 1 tbsp Fresh Italian parsley, chopped
  • 1 Lemon, cut into wedges

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Pat the shrimp with heavy-duty paper towels until they are bone-dry to ensure the Parmesan crust adheres properly.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, Italian seasoning, red pepper flakes, kosher salt, and black pepper.
  4. Add the shrimp to the bowl and toss vigorously to coat. Gradually sprinkle in the Parmesan cheese while continuing to toss so the cheese sticks to the oil on the shrimp rather than clumping.
  5. Spread the shrimp in a single layer on your baking sheet, ensuring they aren't touching. Bake for 8 minutes, or until the shrimp are opaque and the cheese is golden brown and sizzling.
  6. Remove from the oven and immediately squeeze half a lemon over the hot shrimp. Sprinkle with the 1 tbsp of fresh parsley. Serve immediately with the remaining lemon wedges.