Roasted Buffalo Shrimp - cooking recipe

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)

Preparation

Preheat oven to 450 degrees.
Place 2 rimmed baking sheets in oven to heat.
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.
Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
Stir together sour cream, lemon juice, celery leaves and salt.
Optional:
Serve shrimp and dip with cucumber spears, celery stalks, and fennel wedges.