i peeled and deveined a pound of shrimp today, for the first time in five years, and i think it’ll probably be another five before I put myself through that again.

but: the payoff is that shrimp can be oven-roasted, which is simple and fast. just lay them out with garlic cloves, drizzle (generously) with grapeseed oil, salt, and lemon juice, and stick in a 400 degree oven until they’re pink, about 8-12 minutes. when they start to curl into themselves you know they’ve been in too long.

i was worried about drying them out they came out perfectly cooked, and paired nicely with massaged kale.


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