Roasted Shrimp

I was pretty impressed with this one - great flavor.  I first made my "marinade."  I put about 1/4c olive oil, 2tsp lemon juice, 1T dijon mustard, a splash of Pinot Grigio, 1 large clove garlic, minced, and salt and pepper in a bowl and wisked it together.  Then I peeled and took the tails off 1lb shrimp and mixed them into the sauce.  I accidentally bought the large shrimp, which are NOT large.  They end up being bite size.  So, we just ate a lot of them!  I put them in the refrigerator for about 15 minutes.  This was really only because I made this mixture right before a babysitting kid got picked up and I didn't want to put them in the oven until after they left.  so, I'm not sure that this step added anything.  I roasted the shrimp at 400 for about 10 minutes, until they were pink.  We ate this with leftover Quinoa Pilaf and some of the shrimp sauce mixed in with the quinoa and that was really good!  I think the next time I make quinoa, I'm going to pour this sauce over it!