Serves 4
This dish is perfect for experimenting with flavors: If you want a purely Mediterranean dish, skip the spices and let the pesto do all of the work; to add a bit of heat, use the red rub; or make a Middle Eastern–inspired dish by using the gyro spices. Serve with Simple Steamed Broccoli (here), Broccoli with Crispy Garlic (here), or Grilled Broccoli (here), and some brown rice.
20 large (15/20 per pound) shrimp, peeled and deveined
½ cup extra virgin olive oil
Kosher salt
Fresh ground black pepper
½ to ¾ cup Spicy Red Rub (here) or Gyro Spice Mix (here), optional
1 cup Roasted Tomato Pesto (here)
Preheat the oven to 500°F.
Toss the shrimp in ¼ cup of the olive oil, then season with salt and pepper on one side and just salt on the other. Sprinkle the rub or spice mix all over the shrimp, if using. Transfer to a roasting pan in a single layer and roast until the shrimp is opaque, about 5 minutes. To serve, spoon some pesto on a dinner plate and arrange the shrimp over. Drizzle the remaining ¼ cup olive oil over and serve.