Roasted Buffalo Shrimp

By rickfanciullo

Twist on buffalo wings. Serve with cucumber spears, celery stalks and wedges of crunchy fennel

Ingredients

• 2 tablespns finely grated zest from two lemons
• 2 tablespns fresh lemon juice
• 2 garlic cloves
• 3/4 teaspns celery seeds
• 2 1/2 teaspns sweet paprika
• 1/4 teaspns cayenne pepper or more to taste coarse sea salt
• 2 tablespns honey
• 1/4 cup extra virgin olive oil
• 1 1/2 pounds large shrimp, peeled, deveined with tail intact
• 1 cup sour cream
• 1/4 cup pale green celery leaves, finely chopped

Preparation

Step 1

1. pre-heat to 450 and place two rimmed baking sheets to heat
2. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspns salt, honey and oil in a large bowl
3. Add shrimp to mixture and toss
4. Place shrimp in a single layer on the hot baking sheets. Roast, without flipping, until brown on bottoms and OPAQUE throughout, about 5 minutes.
5. Meanwhile make the DIP - stir together lemon juice, sour cream, celery leaves and 1/4 teaspn salt.