Ingredients

• 2 lbs 16–20 count or 21–25 count shrimp, peeled and deveined, tail on or off
• 2 Tablespoons Kosher salt, or Cajun spice, or Tajín spice
• 4 Tablespoons extra-virgin olive oil
• 2 lemons, thinly sliced
• 1/2 bunch Italian parsley

Instructions

Preheat the Wolf Convection Steam Oven to 425°F on Convection Steam Mode. This allows the shrimp to cook much faster.

In a medium-sized mixing bowl, add the shrimp.

Add seasoning of choice and olive oil. Add lemons to bowl and mix.

Spray non-stick spray onto the enameled pan.

Spread the shrimp out in a single layer on a baking sheet.

Arrange fresh parsley evenly around the tray.

Once the oven reaches temperature, place the tray in position #2 and set the timer for 6 minutes.

Look for the shrimp to turn pink and curled, which indicates they are done. Add an additional minute or two if needed.

Remove the tray from the oven and transfer the shrimp to a serving bowl to enjoy hot — or cool them in the refrigerator for shrimp cocktail.