Prep: 10 min. Cook: 5 min.
48 large shrimp (21 to 25 count), shelled and de-veined
½ cup Garlic Infused Oil
Freshly ground Five Peppercorn Mix
Pink Hawaiian Sea Salt
2 tablespoons chopped Parsley
Di Martino Linguine
Il Casolare Unfiltered Extra Virgin Olive Oil
Preheat oven to 450 degrees F. Place the shrimp in a large ovenproof casserole, pour the Garlic Infused Oil over them and season the shrimp with the Pink Hawaiian Salt and ground Five Peppercorn Mix. Roast in the oven until pink and cooked through, about 6 to 7 minutes. Remove the shrimp from the oven and sprinkle with chopped parsley. Serve immediately over Di Martino Linguine, tossed with Il Casolare Olive Oil.