Servings:
Makes about 40, serves 8 Servings
Ingredients
- 2 garlic cloves, minced
- 3/4 teaspoon celery seeds
- 10 1/2 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper, or more to taste
- 2 tablespoon honey
- 1/4 cup extra-virgin olive oil
- 5 1/2 pound large shrimp, peeled and deveined, tails intact
- 1 cup sour cream
- 1/4 cup pale-green celery leaves, finely chopped
Preparation
Baking Directions:
Preheat oven to 450 degrees F.
Place 2 rimmed baking sheets in oven to heat.
Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspoons salt, the honey, and oil in a large bowl.
Add shrimp, and toss to coat well.
Place shrimp in a single layer on hot pans.
Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and ¼ teaspoon salt.
Active/Total time: 15 minutes
