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.

• • •

You will need:

about 1 dozen- Raw, frozen, easy peel shrimp with the tail still on (I used “colossal” size- you may want to up your quantity if using a size any smaller)

1/3 cup dry vermouth (I’ve substituted with vodka when I was out of it)

1/3 cup Olive Oil or melted butter (I used butter, but any good cooking oil would work great too!)

2 tsp Jane’s Krazy Mixed Up Salt (if you can’t find, I recommend any seasoned salt.. if using Old Bay omit the smoked paprika)

1 tsp smoked paprika

1/3 tsp black pepper

+

RAW ASPARAGUS AND LEEK SALAD WITH LEMON ANCHOVY DRESSING

• • •

Here is a picture as a reference for the size of shrimp I used.

Heat oven to 350 F.

Put your frozen shrimp in a bowl and cover with room temp water and 1/3 cup vermouth (the alcohol helps neutralize any fishy quality it may have). Let thaw, drain, rinse and let drain again.

Lay out a bed of paper towel for the shrimp and place shrimp on it, being sure that each shrimp gets it’s own spot on the towel. Cover with another layer of towels and pat dry.

Prepare your spice blend. In a bowl mix together Jane’s Krazy salt, smoked paprika, and pepper. Set aside.

In a bowl combine shrimp, oil/melted butter, and all of your seasoning mix; gently toss to coat evenly.

Spread shrimp onto a cooking sheet, once again making sure each little guy gets it’s own spot on the pan.

Bake at 350 F for about 10-12 min, flipping half way through. (if they are smaller you may need less time… just keep in mind: when they’re pink on both sides, they’re done!)

Transfer to plates and serve for finger lickin’ goodness! Remember to peel your shrimp before eating (it’s easier AND more fun than it may sound)!!!

CONDENSED… well sort of

You will need:

about 1 dozen- Raw, frozen, easy peel shrimp with the tail still on (I used “colossal” size- you may want to up your quantity if using a size any smaller)

1/3 cup dry vermouth (I’ve substituted with vodka when I was out of it)

1/3 cup Olive Oil or melted butter (I used butter, but any good cooking oil would work great too!)

2 tsp Jane’s Krazy Mixed Up Salt (if you can’t find, I recommend any seasoned salt.. if using Old Bay omit the smoked paprika)

1 tsp smoked paprika

1/3 tsp black pepper

+

RAW ASPARAGUS AND LEEK SALAD WITH LEMON ANCHOVY DRESSING

Heat oven to 350 F.

Put your frozen shrimp in a bowl and cover with room temp water and 1/3 cup vermouth (the alcohol helps neutralize any fishy quality it may have). Let thaw, drain, rinse, and let drain again. Lay out a bed of paper towel for the shrimp and place shrimp on it, being sure that each shrimp gets it’s own spot on the towel. Cover with another layer of towels and pat dry.

Prepare your spice blend. In a bowl mix together Jane’s Krazy salt, smoked paprika, and pepper. Set aside.

In a bowl combine shrimp, oil/melted butter, and all of your seasoning mix; gently toss to coat evenly.

Spread shrimp onto a cooking sheet, once again making sure each little guy gets it’s own spot on the pan.

Bake at 350 F for about 10-12 min, flipping half way through. (if they are smaller you may need less time… just keep in mind: when they’re pink on both sides, they’re done!)

Transfer to plates and serve for finger lickin’ goodness! Remember to peel your shrimp before eating (it’s easier AND more fun than it may sound) !!!