Roasted Shrimp

The idea here is really simple.  It is a variation on the Mark Bittman series of recipes featuring shrimp that he recently did, so you know it isn't going to be complicated.  He is a master at the meal that can be simple, delicious, and made after you come home from a long day at work.

Peel shrimp
Season with the flavor profile that you are interested in (I used salt, pepper, and garlic, but you could use all sort of variations for this--it is really a cooking technique)
Toss with a small amount of olive oil (I used a couple of teaspoons for a pound of shrimp)
Squeeze a bit of lemon on them.

Put in an open roasting pan, and put in a 500 degree oven.  Check them at about 7 minutes (my 26-30 sized shrimp were done at that point, but if you have bigger shrimp, toss them a bit and put them back in for a few minutes).

Once cooked through, add a bit more lemon juice and a chopped herb to make it pretty and serve.  To serve with them I made a pasta with a lemon sauce, and, because I had the oven on, I roasted asparagus as well.  You could roast potatoes as well if you started them earlier.
This is a better technique for fall or winter, because of the high heat oven, but it imparted a very nice flavor to the shrimp, and was very quick to make.