Baked shrimp is a great weeknight dinner because it can be prepped in advance, and the quick cook time ensures no one will have a rumbling belly. For my version, I combined lemon-flavored olive oil with a bunch of herbs, including tarragon, lemon thyme, and chives. However, the simplicity of this dish allows you to use whatever herbs you have on hand: oregano, rosemary, basil, anything would be delicious! Feel free to experiment with the endless varieties. Want more spice? Add chopped jalapeños or some crushed red pepper flakes. I served it with a Spring salad and fresh bread for a filling meal. Keep reading for this incredibly easy dish.
2 pounds of shrimp, cleaned, peeled, and deveined Serves 6-8.
1/2 cup lemon olive oil or olive oil
1/4 cup chives, roughly chopped
1/4 cup tarragon, roughly chopped
1/4 cup lemon thyme or thyme, roughly chopped
2 garlic cloves, finely chopped
2 tablespoons champagne vinegar
2 pounds of shrimp, cleaned, peeled, and deveined