Ingredients

• 2 large sweet onions, sliced
• 2 tablespoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly grated orange zest
• Juice of 1 orange
• 2 tablespoon balsamic vinegar
• 1 teaspoon finely chopped fresh rosemary, or 1/4 teaspoon dried
• Pinch of crushed red pepper
• 12 raw shrimp, (6-8 per pound; see Note), peeled and deveined
• 1/4 cup sliced scallion greens

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Cooking Directions

Step 1

Preheat oven to 400°F.

Step 2

Toss onions, oil and salt in a 9-by-13-inch baking pan until coated. Cover with foil. Bake until softened and juicy, about 45 minutes.

Step 3

Remove foil, stir and continue baking, uncovered, until the onions around the edges of the pan are lightly golden, 25 to 30 minutes.

Step 4

Stir in orange zest, orange juice, vinegar, rosemary and crushed red pepper. Bake until most of the liquid has evaporated, about 30 minutes.

Step 5

Stir in shrimp and bake until cooked through, 20 to 25 minutes. Stir in scallion greens and serve.