Chile-Roasted Shrimp

• 1/4 cup plus 2 tablespoons olive oil, divided
• 1 pound large fresh shrimp, unpeeled
• 3 green jalapeno peppers, stemmed (not seeded) and thinly sliced
• 1 tablespoon salt
• 1 tablespoon dried oregano
• 1 teaspoon ground pepper
• Juice of 1 lemon (about 3 tablespoons)
• 2 garlic cloves, thinly sliced
• 3/4 cup shrimp stock or water
• 1 tablespoon butter

1. Combine 1/4 cup olive oil and next 7 ingredients in a large bowl, and toss well. Cover with plastic wrap, and chill at least 2 hours or up to 6 hours.
2. Preheat oven to 450u0b0. Place a 15- x 10-inch jellyroll pan in oven 10 minutes or until extremely hot. Carefully spread shrimp in a single layer across pan. Bake 8 minutes, stirring once halfway through cooking.
3. Remove from oven, and immediately add stock or water, butter, and remaining 2 tablespoons olive oil to pan. Stir well. Serve in shallow bowls with good bread and cold beer or dry German Riesling.

olive oil, fresh shrimp, green jalapeufo peppers, salt, oregano, ground pepper, lemon, garlic, shrimp, butter

Taken from www.myrecipes.com/recipe/chile-roasted-shrimp (may not work)