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With a 1pm kickoff today for the Patriots game, we decided on some more breakfast/brunch dishes. As the lone non-carnivore of the group, I elected to make some roasted shrimp. The chipotle powder adds a nice smokey kick the shrimp, which are a great option at a tailgate, they cook in no time, can be eaten without utensils, and can take on a bunch of flavors.
2 pounds of large (21-25 per pound) shrimp (I bought frozen, deveined shrimp and peeled them but left the tails on)
Extra virgin olive oil
1 teaspoon of chipotle powder
In a large bowl, drizzle the shrimp with oil. Add salt, pepper and chipotle powder. Toss to coat the shrimp with the spice mix. Lay the shrimp on a foil-lined baking sheet. Roast the shrimp for 3 minutes, then flip and roast for another 3-5 minutes, until pink. Because I was going to heat the shrimp on the grill I slightly undercooked them and stored them in a large freezer bag to continue absorbing the flavor of the spice mix. I roasted them in a foil pan on the grill for about 5 minutes at the tailgate.
The shrimp were a hit, either by themselves or with some eggs. They would also be great in a salad, in a broth soup, with dipping sauces. Very versatile and easy to prepare (the peeling is the most labor intensive step).