Roasted shrimp seasoned with olive oil, kosher salt, and black pepper.

• 2 pounds (910 g) large shrimp ((around 16 per pound) shelled and deveined, tails left on)
• 2 tablespoons extra virgin olive oil or Garlic-Infused Oil, (made with olive oil or purchased equivalent)
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

1. Preheat the oven to 425˚ F/220°C.
2. Pat the shrimp dry with paper towels on a large sheet pan. Toss them well with the olive oil, kosher salt, and pepper right on the pan. Use a slightly ridged pan or a flat one.
3. Arrange the shrimp in a single layer, not overlapping. Roast for 5 to 7 minutes, or until they have just turned pink and have just begun to curl. They should just be cooked through. Do not overcook.
4. Serve warm or chilled. Or let them cool and remove the tail shell.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

From FODMAP Everyday (Philip Nicholas)

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Weights are in US units; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.