Combine 1/4 cup oil, shrimps, jalapeno pepper, salt, oregano, pepper, lemon juice and garlic in a large bowl and toss well. Cover with plastic wrap, and chill at least 2 hours.
Preheat oven to 450º. Place a 15” x 10” baking pan in oven 10 minutes or until extremely hot. Carefully spread shrimp in a single layer across pan. Bake 8 minutes, stirring once halfway through cooking.
Serve in shallow bowls with good loaf of sourdough bread and a cold bottle of Kenwood Sauvignon Blanc.