Move over chicken wings: This is finger food at its best! Just pick the shrimp up by the tails.
- 1½ pounds large raw shrimp, shelled and deveined, tails left on
- ½ cup (4 fluid ounces) olive oil, divided
- 4 tablespoons lemon juice
- 2 garlic cloves, smashed and finely chopped
- 6 tablespoons finely chopped parsley
- Kosher salt
- Black pepper
- 4 tablespoons (1 ounce) dried gluten-free breadcrumbs
Arrange the shrimp in four shallow individual baking dishes large enough to hold them in a single layer, about 7-8 inches diameter, or use one large dish.
Set aside 1 tablespoon of the olive oil. In a medium bowl, mix together the remaining olive oil, lemon juice, garlic, parsley, about ½ teaspoon salt and a generous grinding of pepper. Drizzle over the shrimp and turn them over to coat both sides.
Cover the dishes with plastic wrap and let stand at room temperature for 20 minutes.
Meanwhile, preheat the oven to 400° F. Warm the remaining 1 tablespoon of olive oil in a small skillet over moderate heat. Add the breadcrumbs, stir to coat with oil and remove from the heat. Season lightly with salt and pepper.
Sprinkle some breadcrumbs over the shrimp, and bake until pink and cooked through and the crumbs are light gold, about 12 minutes.
Cook’s tip: A bowl of boiled tiny fingerling or halved baby Yukon Gold potatoes makes a perfect side. Partially crush the potatoes into the shrimp sauce that remains in the dish.
Nutrition Analysis: 400 cal, 29 g fat, 215 mg chol, 1000 mg sodium, 8 g carbs, 1 g fiber, 0 g sugar, 24 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.