Roasted Buffalo Shrimp - Martha Stewart

By á-46

Ingredients

• Finely grated zest of 2 lemons (2 tablespoons) plus 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 3/4 teaspoon celery seeds
• 2 1/2 teaspoons sweet paprika
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds 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 to 450°. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, 2 teaspoons 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 lemon juice, sour cream, celery leaves, and ¼ teaspoon salt.