Servings:
Yield: 4 to 6 servings; Prep time: 5 minutes; Cooking time: 4 minutes
Ingredients
- 2 tablespoon olive oil
- 1 pound jumbo shrimp, peeled tail-on, deveined
- 1 tablespoon herbes de provence
- 1 1/4 cup plain yogurt
- 2 tablespoon mayonnaise
- 2 tablespoon whole grain mustard (recommended: maille)
- 1 1/2 tablespoon maple syrup
- 1 teaspoon turmeric
- 1/4 cup chopped fresh basil
Preparation
Baking Directions:
In a large skillet, heat the oil over medium-high heat.
Add the shrimp and Herbes de Provence.
Season with salt and pepper.
Cook until the shrimp are pink and cooked through, about 2 minutes each side.
In a small bow, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth.
Season, to taste, with salt and pepper.
Serving Directions:
Place the yogurt mixture in a dipping bowl.
Place the bowl of dipping sauce on a serving platter with the cooked shrimp.
