You can buy 16-20 count for about $6/ pound. Thaw by placing shrimp on a few paper towels in a covered bowl over night in the refrigerator.
Peel your shrimp and remove tails by squeezing and pulling tails. Run under a quick rinse with cold water and place back on the paper towel. Pat dry. Place shrimp in a dry bowl and lightly drizzle with some olive oil. Toss with your hands so all shrimp is lightly wet.
Season with garlicky jerk marinade and place on warm cooking sheet in a 400* oven for 6-10 minutes. The shrimp is done when it turns pink and glassy. Let set for 3-5 minutes before placing on your salad.
