Roasted Buffalo Shrimp

A twist on Buffalo Wings. Martha Stewart Living, March 2012

• Ready In: 20 mins
• Serves: 8
• Yields: 40 shrimps

Ingredients

• 2  tablespoons lemon zest, fresh
• 2  garlic cloves, minced
• 3⁄4 teaspoon celery seed
• 2 1⁄2 teaspoons sweet paprika
• 1⁄4 teaspoon cayenne pepper (to taste)
• 2  teaspoons coarse salt
• 2  tablespoons honey
• 1⁄4 cup extra virgin olive oil
• 1 1⁄2 lbs large shrimp, peeled and deveined, tails intact

• DIP

• 1  cup sour cream
• 2  tablespoons fresh lemon juice
• 1⁄4 cup  pale-green celery leaves, finely chopped
• 1⁄4 teaspoon salt
•  cucumber, spears celery stalks and fennel wedges (optional)

Directions

1. Preheat oven to 450 degrees.
2. Place 2 rimmed baking sheets in oven to heat.
3. Stir together lemon zest, garlic, celery seed, sweet paprika, cayenne pepper, salt, honey, and oil in a large bowl. Add shrimp, and toss to coat well.
4. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
5. Stir together sour cream, lemon juice, celery leaves and salt.
6. Optional:
7. Serve shrimp and dip with cucumber spears, celery stalks, and fennel wedges.