Lemon Parsley Roasted Shrimp

Light, tasty and little cook time required. Serve with roasted veggies or a salad!

INGREDIENTS

• 1 pound extra large shrimp (peeled and de-veined, can leave tail shell on, if desired)
• 2 tablespoons garlic infused oil
• 2 tablespoons lemon juice
• 1/2 teaspoon crushed red pepper flakes
• sea salt and pepper, to taste
• 1/4 cup shredded Parmesan
• 1/4 freshly chopped parsley

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Lightly oil cookie sheet.
3. Pat shrimp dry with paper towel and add to cookie sheet in even layer.
4. In small bowl, whisk together oil, lemon, crushed red pepper, sea salt and pepper, to taste and drizzle evenly over shrimp.
5. Roast shrimp for 6-8 minutes, until cooked through and opaque.
6. Remove shrimp from oven and sprinkle with shredded Parmesan and fresh parsley.

RECEIPT CREDIT: Kate Scarlata, RDN, FODMAP and IBS Expert

http://blog.katescarlata.com/2015/09/15/lemon-parsley-roasted-shrimp/