Iris’ Roasted Shrimp or Scallops or Salmon with Asian Dipping Oil

1 lb. fresh shrimp, peeled, de-veined
1/3 cup Asian Dipping Oil (shake bottle vigorously before pouring)
Salt/pepper to taste

Pre-heat oven to 400 degrees. Pour dipping oil into a baggie and add shrimp.  Zip it fully and massage shrimp in oil so it’s completely covered.  Marinate in refrigerator for 1 hour. Place shrimp on cookie sheet in a single layer in hot oven for 8 minutes.  Remove, cool slightly and serve as an appetizer with wine, champagne or your favorite non-alcoholic before dinner drink.

*Variation: use the same marinating method for salmon or scallops.  Salmon can be pan-sauteed as well.  Start with skin side down.

Shrimp – 1 lb. serves 4-5 as an appetizer (keep tails on); 2-3 as entree (tails off)
Salmon – 1/2 lb. per person
Scallops – 1/2 lb. per person