Crisco: Easy Baked Shrimp or Fish

I've noticed that the older I get, the more seafood I eat.  Especially shrimp.  Especially good, large shrimp.  There's really not much else that lends itself to a fast, fabulous meal.  And when my mom whipped up this super fast recipe, I knew it was going into the permanent rotation.  Almost like a scampi (with all the fabulous garlic), but will some breadcrumbs to soak up some of the juices, it's way more than you would expect from the short ingredient list.  This is a pretty perfect summer dinner.

Easy Baked Shrimp or Fish
Adapted from Crisco

1½ pounds peeled and deveined shrimp
¼ cup canola or vegetable oil
3 to 4 tablespoons jarred minced garlic (or 6 to 8 large garlic cloves, peeled and minced)
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper, to taste
½ cup Progresso Italian-seasoned breadcrumbs
3 tablespoons chopped fresh parsley
Lemon wedges (optional)

Heat oven to 475ºF.

Pat shrimp dry. Pour oil into a 13x9x2-inch ovenproof baking dish. Add shrimp. Toss with garlic, salt, and pepper. Sprinkle with breadcrumbs and parsley; toss to mix.

Bake for 5 minutes. Turn gently and bake 3 to 5 minutes more, or until pink and breadcrumbs are brown and crisp. Serve immediately, with lemon wedges, if desired.

Note: 1½ pounds of fish fillets cut into 1½-inch pieces can be substituted for the shrimp.  For a light, tasty entree, serve shrimp or fish over your favorite pasta. Toss with fresh tomatoes, garlic and a dash of oil. Shrimp that is already peeled and deveined can be found at many counters or frozen. If using shell-on shrimp, add 15 to 20 minutes to the preparation time. The dish can be prepared up to the cooking a few hours in advance and refrigerated, tightly covered.

Makes 4 servings