Roasted Shrimp with Creamy Caper Dipping Sauce

Who doesn't love shrimp cocktail? (Well, I guess if you are allergic to shellfish you don't - sorry Dad!) This recipe gives a little twist on the classic appetizer by roasting the shrimp and changing up the dipping sauce.

The original idea is from Ina Garten but I really only took her idea to roast the shrimp and ran with it from there. She recommends leaving the tails on, but I find it much easier to just completely peel the shrimp. Buying the frozen EZ-Peel shrimp makes this quick and easy!

Roasted Shrimp with Creamy Caper Dipping Sauce

idea from Ina Garten

Makes 4 servings

For the shrimp:

1 pound jumbo shrimp, peeled and deveined

1 tablespoon olive oil

kosher salt and coarse ground black pepper to taste

For the dipping sauce:

1/2 cup mayo

1 tablespoon capers, drained

1 teaspoon lemon juice

kosher salt and coarse ground black pepper to taste

Preheat the oven to 400 degrees F.

Place shrimp on a sheet pan, toss with olive oil, salt, and pepper. Roast for 7-9 minutes, until just pink and cooked through.

Combine all ingredients for the dipping sauce in medium bowl; mix thoroughly.

Serve shrimp with sauce alongside.