Roasted Buffalo Shrimp from Martha Stewart Living

Ingredients

• 2 tablespoon(s) finely grated lemon zest
• 2 tablespoon(s) fresh lemon juice
• 2 clove(s) garlic minced
• 3/4 teaspoon(s) celery seeds
• 2 1/2 teaspoon(s) sweet paprika
• 1/4 teaspoon(s) cayenne pepper (or more to taste)
• coarse salt
• 2 tablespoon(s) honey
• 1/4 cup(s) extra-virgin olive oil
• 1 1/2 pound(s) large shrimp peeled & deveined, tails intact
• 1 cup(s) sour cream
• 1/4 cup(s) pale-green celery leaves finely chopped

Preparation

1. 1. 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.
2. 2. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
3. 3. Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves and 1/4 teaspoon salt.