Ingredients

• 1/2 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons olive oil
• 2 teaspoons Calabrian chile paste
• 1 teaspoon lemon zest (1 lemon)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 pound large shrimp, peeled and deveined, tails on
• 1/2 small lemon

Instructions

1. Preheat the oven to 425 degrees F.
2. In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
3. Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.