Garlicky Roasted Shrimp with Parsley and Anise

To keep our roasted shrimp plump and moist, we brined them briefly. To further protect them as they cooked and to produce a more roasted flavor, we left their shells on. The shells browned quickly in the heat of the oven and transferred flavor to the shrimp itself. To get tons of flavor onto the shrimp, we tossed them in a potent mixture of aromatic spices and herbs.

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