| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 15 min |
| Yield: | 10 to 12 servings |
Ingredients
- 3 pounds jumbo tail-on shrimp (21- to 25-count), peeled and deveined
- 8 to 10 cloves garlic, finely chopped
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon cracked black pepper
- Green Goddess Dressing, recipe follows
- 3/4 cup plain Greek yogurt
- 1/3 cup mayonnaise, such as Duke’s
- 2 tablespoons buttermilk, optional
- 1/2 cup fresh parsley leaves
- 1/4 cup chopped fresh chives
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh tarragon
- 1 clove garlic
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 450 degrees F.
- In a large bowl, combine the shrimp, garlic, olive oil, lemon juice, salt and pepper. Spread the shrimp in a single layer on two 17-by-13-inch rimmed baking sheets lined with parchment paper.
- Roast the shrimp, turning once, until they are opaque and firm, 6 to 8 minutes. Transfer the shrimp to a shallow dish and refrigerate, partially covered, for at least 3 hours. Serve with Green Goddess Dressing.
- Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 226 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 21 g |
| Cholesterol | 177 mg |
| Sodium | 839 mg |
Reviews
A different twist on a cold shrimp appetizer instead of just your average red cocktail sauce. I left out the tarragon and zest in the sauce just because I am not a fan. The sauce was very flavorful.
So delicious. My nephews devoured it and I wish I tripled the recipe.
Easy to make