Roasted Buffalo Shrimp

By Tingrin3

Ingredients

• Finely grated zest of 2 lemons (2Tbsp.) plus 2 Tbsp. fresh lemon juice
• 2 garlic cloves, minced
• 3/4 teasp. celery seeds
• 21/2 teasp. paprika
• 1/4 teasp. cayenne pepper
• Coarse salt
• 2 Tbsp. honey
• 3/4 cup extra virgin olive oil
• 11/2 lbs. large shrimp, peeled and deveined tails intact
• 1 cup sour cream
• 1/4 cup pale green celery leaves, finely chopped

Preparation

Step 1

1. Preheat oven 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, cerlery seeds, paprika, cayenne, 2 teasp salt, the honey and oil in a large bowl. Add shrimp and toss to coat well.

2. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.

3. Meanwhile, make the dip: Stir together limpn juice, sour cream, celery leaves, and 1/4 teasp. salt.