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1
Heat the oven to 300 degrees F and arrange a rack in the middle.
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2
Arrange the shrimp in a single layer on a rimmed baking sheet.
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3
Bake for 5 minutes.
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4
Sprinkle the zest over the shrimp and continue baking until the zest is dry to the touch, about 5 minutes more.
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5
Remove the baking sheet to a wire rack and let the shrimp cool completely, about 10 minutes.
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6
Transfer the shrimp and zest to a coffee or spice grinder and grind until a fine powder forms.
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7
(Reserve the baking sheetyou dont need to wash it.)
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8
Transfer the powder to a small bowl, add the Creole seasoning, and stir to combine; set aside.
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9
Increase the oven temperature to 400 degrees F and keep the rack in the middle.
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10
Place the nuts and oil in a large bowl and stir until the nuts are evenly coated.
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11
Transfer to the reserved baking sheet and spread the nuts into an even layer.
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12
(Reserve the bowlno need to wash.) Roast, stirring halfway through, until the nuts are browned and toasted, about 10 to 15 minutes total.
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13
Immediately transfer the nuts to the reserved bowl.
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14
(Reserve the baking sheet againno need to wash.) Add the Creole-shrimp powder and stir to evenly coat the nuts.
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15
Return the coated nuts to the reserved baking sheet and spread into an even layer.
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16
Let cool completely, about 30 minutes.
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17
Serve immediately or store in an airtight container at room temperature for up to 5 days.
