Garlic confit, shrimp and preserved lemons...so good.

Scale

For the Garlic Confit Oil

½ cup extra-virgin olive oil

6 large garlic cloves, halved

2 fresh bay leaves

2 sprigs fresh thyme

For the Shrimp

2 pounds large shrimp, peeled and deveined

¼ cup garlic confit oil

3 tablespoons thinly sliced preserved lemon

pinch of sea salt

pinch of crushed red pepper flakes

3 tablespoons finely chopped fresh oregano or marjoram

3 tablespoons finely chopped fresh cilantro or flat leaf parsley

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Make the garlic confit oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, bay leaves and thyme. Cook until the garlic is tender but has not started to brown, 15 to 20 minutes. Remove from heat and let the oil cool.
Preheat the oven to 400°.
On a parchment-lined sheet tray, arrange the shrimp and toss with the garlic confit oil and preserved lemon. Season with salt and red pepper flakes.
Roast, turning halfway, until the shrimp are cooked through, 8 to 10 minutes. Sprinkle with the oregano and cilantro.