Herb-Roasted Shrimp and Cherry Tomatoes

Jumbo shrimp roasted with cherry tomatoes, garlic, basil and oregano, finished with lemon.

Ingredients

• 2 lbs 8/12 Jumbo Shrimp Deveined
• 5 Garlic Cloves Thinly Sliced
• 1½ cups Fresh Basil Rough Chopped
• 2 Tbsp Fresh Oregano Minced
• 2 pts Cherry Tomatoes Halved
• 1 Tbsp Granulated Sugar
• 2 Tbsp Freshly Squeezed Lemon Juice
• ¼ cup Extra Virgin Olive Oil
• 1 tsp Kosher Salt
• ½ tsp Coarse Ground Black Pepper

Method

1. ROAST THE TOMATOES: Preheat the oven to 425°F. Combine the tomatoes, garlic, basil, oregano, olive oil, sugar, salt and pepper on a sheet pan. Gently mix and spread evenly. Roast on the middle rack for 15 minutes.
2. PREPARE THE SHRIMP: Peel the shrimp and remove the tails. Pat thoroughly dry and season both sides with salt and pepper.
3. ADD THE SHRIMP: Remove the sheet pan from the oven. Gently mix the shrimp with the roasted tomatoes and herbs, then spread in an even layer.
4. FINISH ROASTING: Sprinkle with the lemon juice. Roast for another 8–10 minutes, until the shrimp reach at least 145°F.