Preheat oven to 400*.
Using a rimmed baking pan for roasting, toss shrimp with Extra Virgin Olive Oil.
Add Kosher salt, fresh ground pepper & red chili pepper flakes. Toss in serranos or jalapenos, if using.
Roast shrimp, middle rack, for 3-5 minutes, till shrimp turn pink, but no longer, or shrimp will be tough.
Using tongs, place shrimp on serving platter, add sliced tomato, lemon & avacado wedges, garnish with sliced scallions & cilantro.
Serve with Remoulade sauce, cocktail sauce, French bread & crackers.
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