There is nothing like summer nights and good friends. We went over to bon appetit and found a recipe that just screams Yum! We settled on The Roasted Shrimp with Chile Gremolata and really once you read about it, its not really settling at all! Light, exotic, and flavor-packed, this healthy recipe is a shoo-in for an al fresco summer dinner. Make extra — you’re guaranteed to want a second helping. We like to serve this main with couscous, rice, or grilled bread to sop up all of the shrimp’s intensely flavored cooking liquid.

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  • 2 red serrano or Fresno chiles, with seeds, halved lengthwise
  • 6 cloves garlic thinly sliced
  • 2 bay leaves
  • ½ cup olive oil
  • pound large shrimp, peeled, deveined
  • 1 lemon, cut into wedges

Gremolata and Assembly

  • 1 red serrano or Fresno chile, seeds removed if desired, finely chopped
  • 1 clove garlic finely grated
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper

Nutritional Information

Calories (kcal) 460 Fat (g) 35 Saturated Fat (g) 5 Cholesterol (mg) 260 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 35 Sodium (mg) 380



  • Preheat oven to 450°. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
  • Toss shrimp and chile oil in a 3-qt. baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.

Gremolata and Assembly

  • Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.

Source: bon appetit
Recipe by Dawn Perry
Photograph by Christina Holmes