Roasted Spicy Asian Shrimp

Mrs. Anderson’s Non-Stick Silicone Baking Mat from Harold Imports Co. is the perfect addition to your cooking and baking supply cabinet. Not only invaluable for baking cookies, pastries, breads and other sweets, the mat is also terrific for savory items. These shrimp plumped up and cooked evenly in no time at all. With a non-stick surface, cleanup was easy! Make these delicious shrimp as a tasty appetizer for your next party, or as a zesty main dish.

Roasted Spicy Asian Shrimp
by Gary
Serves 4; 6 as appetizer course

1 pound medium shrimp (20-25 count), peeled, deveined, tails left intact
1 Tablespoon peanut oil
1 Tablespoon toasted sesame oil
1 Tablespoon Chinese black bean paste*
1 teaspoon sambal oelek*
1 teaspoon rice cooking wine
1 teaspoon ketchup
1 clove garlic, run through a press
1 teaspoon coarse salt
1 teaspoon Szechwan peppercorns, crushed with a mortar

Preheat oven to 425°F. Place Mrs. Anderson’s Non-Stick Silicone Baking Mat in a rimmed baking sheet. Place baking sheet in oven.

Rinse shrimp with cold water; drain and pat dry. Set aside.

In a large bowl, whisk together remaining ingredients. Add shrimp, and toss to combine. Cover and marinate in refrigerator for 30 minutes.

Remove shrimp from marinade and place on heated baking mat. Discard marinade. Roast at 425°F for 4 minutes. Turn shrimp over and continue cooking until shrimp are just cooked through and slightly browned, about 3-4 minutes more. Remove from mat and serve immediately.

*Found jarred at most Asian markets