Ingredients

• 2 red serrano or Fresno chiles, with seeds, halved lengthwise
• 6 garlic cloves, thinly sliced
• 2 bay leaves
• 1/2 cup olive oil
• 1 1/2 pounds large shrimp, peeled, deveined
• 1 lemon, cut into wedges
• 1 red serrano or Fresno chile, seeds removed if desired, finely chopped
• 1 garlic clove, finely grated
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tablespoon finely grated lemon zest
• 1 tablespoon olive oil
• Kosher salt, freshly ground pepper
• 1 freshly ground pepper

Instructions

1. Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
2. Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.
3. Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.