In a large bowl, toss the shrimp, garlic and ⅔ of the lemon slices with 2 tablespoons of the olive oil and the salt & pepper.
Arrange the shrimp in 1 layer on a rimmed sheet pan, ensuring that the lemon slices are spread evenly throughout. Roast for 8 to 10 minutes, just until pink and firm and cooked through.
Serve alone or over salad, pasta or rice.
Video
Notes
These roasted shrimp hold well in the fridge for 3-4 days, and are delicious chilled.