Zesty, juicy, snackable shrimp.
Preheat the oven to 425ºF.
In a medium bowl, whisk together the Parmesan, olive oil, chile paste, lemon zest, oregano and salt. Add the shrimp and toss gently to coat.
Spread the shrimp evenly on a rimmed baking sheet. Bake until the shrimp are pink and opaque throughout, 8 to 10 minutes. Squeeze the lemon half over the shrimp while still hot. Serve warm.