Ingredients
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1 1/2 lbs large shrimp, peeled and deveined
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3 tablespoons extra virgin olive oil (divided)
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2 garlic cloves, minced
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1 tablespoon lemon, zest of
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2 tablespoons fresh lemon juice
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1 teaspoon salt, to taste (divided)
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1 teaspoon fresh ground black pepper (divided)
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3 medium yukon gold potatoes, scrubbed and sliced 1/4 inch thick (about 1 1/2 pounds)
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2 tablespoons capers
Instructions
- Preheat the oven to 450°F.
- Wash the shrimp and pat them dry with paper towels.
- In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Toss together and refrigerate.
- Rub a 9-inch baking dish with olive oil.
- Place the potato slices, slightly overlapping, in the pan.
- Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
- Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
- Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
- Remove from the oven and sprinkle with the capers.
- Serve at once with a green salad.