Ooni Koda 12 L'essentiel En Bref page 25

Cayenne-spiced Shrimp
18oz (500g) raw shrimp, peeled with tails on
3.5oz (100g) butter, melted
3 teaspoons (8g) cayenne pepper
3 teaspoons (8g) paprika
Juice of 1 lemon
2 tablespoons (35ml) honey
2 teaspoons (5g) salt
2 tablespoons (35g) parsley, chopped
2 tablespoons (35ml) olive oil
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Method
Preheat Ooni Koda 12 to 572°F / 300°C. You can check the
temperature using the Ooni Infrared Thermometer. If using a
conventional oven, preheat to 392°F / 200°C.
Add the olive oil to your Ooni Sizzler and place inside the oven
to warm up. You can also use an Ooni Grizzler or Ooni Skillet
for this recipe.
In a large bowl, combine the butter, cayenne pepper, paprika,
lemon juice, honey and salt and mix until well combined. Add
the shrimp and coat well with the marinade. Leave to marinate
in the fridge for at least half an hour.
Remove the Sizzler from the oven, and add all the shrimp to
the hot pan along with the marinade from the bowl. Return to
the oven and cook for 2 minutes, or until the shrimp flesh has
browned on one side.
Pull the Sizzler out of the oven, toss the shrimp to turn them
over and return to the oven for another two minutes, or until
the shrimp are slightly browned all over.
Remove the Sizzler from the oven, sprinkle the shrimp with
parsley and serve immediately. There's no need for cutlery –
pick the shrimp up by the tail!
Serves 4 as an appetizer
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