Shrimp Pan-Roast with Citrus

• 1 Anaheim or poblano pepperhalved, cored and thinly sliced crosswise
• 2 garlic cloves, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 cup mixed pitted olives, chopped
• Two 1/4-inch-thick slices of lemon, halved
• Two 1/4-inch-thick slices of orange, halved
• 1/2 teaspoon crushed red pepper
• 1 rosemary sprig
• 4 tablespoons unsalted butter, melted
• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons kosher salt
• 1 1/2 pounds large head-on shrimpheads and tails left on, bodies shelled and deveined
• Grilled country bread, for serving

1. Preheat the oven to 450.
2. In a large bowl, combine all of the ingredients except the shrimp and bread.
3. Add the shrimp and toss to evenly coat.
4. Scrape the shrimp into a large ovenproof skillet and roast for 20 minutes, stirring once, until the shrimp are just cooked through.
5. Serve with grilled bread.

anaheim, garlic, red onion, mixed pitted olives, lemon, orange, red pepper, rosemary, unsalted butter, extravirgin olive oil, kosher salt, headon shrimpheads, country bread

Taken from www.foodandwine.com/recipes/shrimp-pan-roast-with-citrus (may not work)