Garlicky Roasted Shrimp with Cilantro and Lime
Appears in Cook's Illustrated January/February 2013
WHY THIS RECIPE WORKS
To keep our roasted shrimp plump and moist, we brined them briefly. To further protect them as they cooked and to produce a more roasted flavor, we left their shells on. The shells browned quickly in the heat of the oven and transferred fla...