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Roasted Shrimp with Chile Gremolata

['2 red serrano or Fresno chiles, with seeds, halved lengthwise', '6 garlic cloves, thinly sliced', '2 bay leaves', '1/2 cup olive oil', '1 1/2 pounds large shrimp, peeled, deveined', '1 lemon, cut into wedges', '1 red serrano or Fresno chile, seeds removed if desired, finely chopped', '1 garlic clove, finely grated', '1/4 cup chopped fresh cilantro', '1/4 cup chopped fresh flat-leaf parsley', '1 tablespoon finely grated lemon zest', '1 tablespoon olive oil', 'Kosher salt, freshly ground pepper', '1 freshly ground pepper']

Preheat oven to 450°F. Heat chiles, garlic, bay leaves, and oil in a small saucepan over medium heat until just beginning to sizzle, about 2 minutes. Remove chile oil from heat.
Toss shrimp and chile oil in a 3-quart baking dish; roast, turning halfway through, until shrimp are cooked through, 8–10 minutes.
Mix chile, garlic, herbs, zest, and oil in a small bowl; season with salt and pepper. Squeeze lemon over shrimp; top with gremolata.

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