Adapted from foodnetwork.com
pounds large shrimp (14 to16 shrimp per pound)
tablespoon good olive oil
teaspoon kosher salt
teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.