Lemon Shrimp Cocktail with Piquillo Pepper Dip

By RoketJSquerl

Ingredients

• 1 lemon, cut into 6 pieces
• 1 1/2 pounds shell-on shrimp, 36-40 count
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 clove garlic, small, roughly chopped
• 4 ounces cream cheese, softened
• 1/2 cup grilled piquillo peppers in water, drained
• 1 tablespoon milk
• 2 teaspoons fresh lemon juice
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon ground black pepper

Details

Servings 8
Preparation time 15mins
Cooking time 25mins
Adapted from foodfanatic.com

Preparation

Step 1

To Make the Roasted Lemon Shrimp:

Preheat oven to 400°F.

On rimmed baking pan, toss lemon, shrimp, oil and salt until well combined.

Transfer to oven and roast 10 minutes or until shrimp are opaque throughout, stirring once halfway through roasting.

Transfer shrimp to refrigerator and chill 1 hour or up to overnight.

To Make the Piquillo Pepper Dip:

In bowl of food processor fitted with knife blade attachment, process garlic, cream cheese, piquillo peppers, milk, lemon juice, Worcestershire sauce and black pepper until smooth. Refrigerate until ready to serve. Makes about 1 cup dip.

Serve chilled shrimp with dip.