Into a mixing bowl, add the Jumbo Shrimp (1 pound) and Vegetable Oil (1 1/2 tablespoon). Toss together.
Add Dried Chives (1/2 tablespoon), Dried Parsley (1 teaspoon), Herbes de Provence (1 teaspoon), Fleur de Sel (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon). Mix well to coat. Cover with plastic wrap and place in the fridge to marinate for 1 hour, or up to overnight.
Preheat oven to 500 degrees F (260 degrees C).
Spread shrimp out evenly on a baking sheet lined with foil. Bake for 5 minutes, or until shrimp are pink and firm.