• 3 tbsp. Gustare Herbes de Provence Extra Virgin Olive Oil
  • 1 clove garlic, pressed
  • 1 tsp. fresh lemon juice
  • ½ tsp. fresh thyme leaves
  • ¼ tsp. sea salt
  • ½ tsp. black pepper, freshly ground
  • ½ pound large shrimp (approximately 15), peeled and deveined, leaving tails intact



Preheat oven to 400 degrees.


In a large bowl, whisk together olive oil, garlic, lemon juice, thyme and seasonings. Add shrimp and toss to coat.


With a slotted spoon or tongs, remove the shrimp and place on a baking sheet in a single layer. Roast for 5 minutes or until just pink. Enjoy!


Perch a roasted shrimp to the rim of a glass of Gazpacho, or skewer a few shrimp to balance across the rim.

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