We love the flavor and the look of head-on jumbo shrimp,
but medium shrimp can be used; just roast the dish for 15 minutes in step 4. Serve the shrimp in the skillet, and the herb's heady aroma will be part of the experience.
This shrimp recipe is super simple and comes together easily -- the lemon juice and herbs really put it over the top. Serve with corn on the cob, grilled vegetables, or a rice pilaf. What a great way to get the grilling season started.
The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the shrimp for this recipe needs to be shelled and deveined.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Cooked in a steamer, these cabbage-encased shrimp rolls become a lighter take on Chinese takeout. The low-fat bites are flavored with scallions, chile, and garlic, and are served with a tangy citrus dipping sauce.