Roasted Buffalo Shrimp

This recipe is a keeper and a new favorite from the latest Martha Stewart Living magazine! It is packed with a lot of flavor and is a great appetizer. My suggestion is to use large shrimp; I used 16-21 count and it was perfect, smaller shrimp would cook down too much. It's sinfully easy! I plated the shrimp by sprinkling a bit of shredded cabbage on the platter first, then I added the shrimp. As you can see, it looks great on the platter!  

Shrimp
1 1/2 lbs. of large uncooked peeled & deveined shrimp tail on
2 cloves of garlic minced
3/4 t. celery seeds
2 1/2 t. paprika
1/2/ t. cayenne pepper
2 T. honey
1/4 c. extra virgin olive oil
Kosher salt
finely grated zest of 2 lemons

Dip
1 cup of sour cream-I used light
2 T. fresh lemon juice
1/4 t. Kosher salt
1/4 t.pepper
1/2 tabasco sauce
1/4 t. garlic powder
1/4 cup of finely chopped celery leaves

Preheat the oven to 450 and put a rimmed baking dish in the oven to heat up. Combine all shrimp ingredients in a large bowl. Toss in the shrimp & coat with the sauce. Place shrimp in a single layer on the hot pan and roast without flipping until the bottoms are browned about 7-10 minutes. Meanwhile make the dip by combining all ingredients together. Arrange shrimp on a platter and pour the extra sauce from the pan over the shrimp. Serve with the dip and also some carrot and celery sticks too.