Slow Roasted Cumin Garlic Shrimp

8 garlic cloves, minced
8 tsp ground cumin seed
4 tbs olive oil
1½ tsp salt
Fresh ground pepper
2 lbs extra large shrimp (21-25 count) peeled with tails left intact
1 cup sour cream
½ cup salsa verde
½ cup chopped fresh cilantro, or parsley
1 Adjust oven rack to middle position and heat oven to 250 degrees.
2 Mix garlic, cumin, oil, salt, and pepper in a large bowl. Add shrimp and toss to coat.
3 Arrange on a rimmed baking sheet, spacing shrimp ½ inch apart.
4 Bake until pink, 18 – 20 minutes.
5 Meanwhile, mix sour cream, salsa verde and cilantro.
Cooking Tips
Sauce variation: Mix 1 cup plain yogurt, 1 teaspoon finely minced lemon zest,

cilantro and salt and pepper to taste. Toss warm shrimp with 3 Tbsp. lemon juice.

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