Roasted Shrimp with Thyme

3/4 pound shrimp
1 1/2 TBSP extra-virgin olive oil
1/2 TBSP coarsely chopped fresh marjoram
dash of finely chopped lemon zest
1 tsp freshly squeezed lemon juice
1 cloves garlic, finely chopped
1/8 tsp salt
freshly ground black pepper to taste

Preheat the oven to 425 F. Put the shrimp in a mixing bowl, add the remaining ingredients, and toss to coat them evenly. Lay the shrimp split side up in a single layer on a baking sheet. (At this point, the shrimp can be covered and refrigerated for up to 4 hours.) Roast until the flesh is no longer translucent, 3 to 5 minutes.

Notes: The original recipe featured marjoram, but one of the variations listed was thyme, which I had on hand and therefore used. Also, the cookbook calls for fresh shrimp in the shell but I used precooked for the convenience factor. I served it over linguine tosed with a little olive oil and butter and it was excellent. The best part was how simple it was to make.