Prep Time: 15 minutes
Cook time: 5 minutes
Servings: 8
Difficulty Level: Beginner

Ingredients:

• 2 tbsp lemon zest, finely grated
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 3/4 tsp celery seeds
• 2 and 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper, or more to taste
• coarse salt
• 2 tbsp honey
• 1/4 cup extra-virgin olive oil
• 1 and 1/2 lbs. large shrimp, peeled and devined, tail intact
• 1 cup Odyssey® Reduced Fat Sour Cream
• 1/4 cup pale-green celery leaves, finely chopped

Directions:

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 tsp salt, honey, and oil in a large bowl. Add shrimp, and toss to coat well.
2. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
3. Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 tsp salt.