The Realtor's Spicy Baked Shrimp

These shrimp are really zippy! They're pretty quick and easy, too. You can control the heat by reducing the chili sauce. When I make this for my little girl, I eliminate all but 1 tablespoon of the chili sauce and it's still great! She loves this dish and I'll bet you will, too! It serves 6 as an appetizer but only 2-3 as a main dish.

• Ready In: 8 mins
• Serves: 3

Ingredients

• 1  egg
• 1  tablespoon Dijon mustard
• 1  tablespoon  minced garlic (or more)
• 1⁄4 cup chili sauce
• 1  lemon, juice of
•  salt and pepper
•  granulated garlic powder
• 1  cup olive oil
• 2  tablespoons olive oil
• 18  large shrimp, cleaned and deveined
• 1⁄2 cup  grated parmesan cheese
•  paprika
• 1  tablespoon  finely chopped parsley (or 1 tsp dried)

Directions

1. Preheat oven to 400.
2. In the food processor with the metal blade, combine the egg, mustard, garlic, chili sauce and lemon juice. Process until smooth. Season with a little salt and pepper.
3. With machine running, add 1 cup of olive oil in a steady stream. Process until mixture is thick.
4. Heat remaining oil in skillet over medium- high heat. Season shrimp with salt, pepper and granulated garlic powder. Add shrimp to hot oil and sear for about 1 minute on each side.
5. Place 3 shrimp on each of 6 scallop shells (or place all the shrimp in a casserole dish). Spoon a heaping tablespoon of the chili/oil mixture over the shrimp in each shell (or spoon over shrimp in casserole) and sprinkle with parmesan cheese, a tiny bit of paprika and parsley.
6. Place shells on cookie sheet (casserole doesn't need one). Bake until the top is golden brown and bubbly, around 1 to 2 minutes for the shells and 3 to 4 minutes for the casserole. Sometimes this takes a little longer- just watch them and pull them out whern they brown. Don't over-cook them or your shrimp will be rubbery (YUCK!).