Well it’s January folks, but it’s hot as H-E-double-hockey-sticks so we’re eating a bit lighter [and fresher] over here in the Ariza house lately… Lots of seafood + veggies basically. This happens to be one of my favorites that we’ve been munchin’ on.

The preparation for this shrimp does require the oven to be turned on BUT it doesn’t need to be on for long! This recipe is so crazy easy and so so yummy you gotta try it out. The basics of it are: Thaw, dry, season, bake, peel… eat… lick fingers, DONE. I’m going to spell it out a little more below, but that really is the gist of it. I recommend pairing it with my RAW ASPARAGUS AND LEEK SALAD WITH LEMON ANCHOVY DRESSING <<< click for recipe ^^^ It’s crazy fresh and goes great with the shrimp.