Garlic-roasted Shrimp with Red Peppers and Smoked Paprika

Garlic is one of the cheapest anti-oxidant you can have. Mixing it with shrimp which is a good source of protein and red peppers and paprika which are good for the heart because of its lycopene, your family or even visitors would surely enjoy this delicious dish.

INGREDIENTS:

    nonstick vegetable oil spray

 3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined

 3 red bell peppers, cut into 1 1/2-inch triangles

 6 tablespoons olive oil

 6 garlic cloves, minced

 2 1/2 tablespoons smoked paprika

 1 teaspoon cayenne pepper

 1 1/2 tablespoons chopped fresh oregano

 1/2 cup dry Sherry

PROCEDURE:

1. Spray two 13x9x2-inch metal baking pans with nonstick spray.

2. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl coat.

3. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)

4. Preheat oven to 400°F. Roast shrimp 10 minutes.

5. Turn shrimp; sprinkle with oregano.

6. Roast until shrimp are just opaque in center, about 7 minutes longer.

7. Transfer shrimp and peppers to platter.

8. Place pans over 2 burners on medium heat.

9. Add half of Sherry to each; boil until reduced to half, scraping up browned bits, about 2 minutes.

10. Drizzle over shrimp and serve warm or at room temperature.

Serving size: 16

*Note: Smoked paprika is sold at Middle Eastern markets, specialty food stores and some supermarkets.
           For an even easier task, you can buy frozen peeled deveined shrimp and thaw it before cooking.
Courtesy of Food&Wine