Roasted Buffalo Shrimp

Martha Stewart Living, March 2012

Makes about 40 / Serves 8

• 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
• 1/4 teaspoon cayenne pepper, or more to taste
• Coarse salt
• 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

Prep Time: 15 minutes / Total Time: 15 minutes

Preheat oven to 450 degrees. 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 1/4 teaspoon salt. Serve with cooked shrimp.