Roasted Jumbo Shrimp With Potatoes, Lemon and Capers

This just sounded too good. I found it in O magazine.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 1⁄2 lbs large shrimp, peeled and deveined
• 3  tablespoons extra virgin olive oil (divided)
• 2  garlic cloves, minced
• 1  tablespoon lemon, zest of
• 2  tablespoons fresh lemon juice
• 1  teaspoon salt, to taste (divided)
• 1  teaspoon fresh ground black pepper (divided)
• 3  medium yukon gold potatoes, scrubbed and sliced 1/4 inch thick (about 1 1/2 pounds)
• 2  tablespoons capers

Directions

1. Preheat the oven to 450°F.
2. Wash the shrimp and pat them dry with paper towels.
3. In a medium bowl, combine shrimp, 1 tablespoon olive oil, garlic, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
4. Toss together and refrigerate.
5. Rub a 9-inch baking dish with olive oil.
6. Place the potato slices, slightly overlapping, in the pan.
7. Drizzle them with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
8. Roast the potatoes in the oven for about 15 minutes, until golden and just tender.
9. Remove potatoes from the oven, top with the shrimp and the marinade, and return to the oven.
10. Cook an additional 10 minutes, until the shrimp is opaque and slightly roasted looking.
11. Remove from the oven and sprinkle with the capers.
12. Serve at once with a green salad.