Ingredients
Finely grated zest of 2 lemons (2 tablespoons) plus 2 tablespoons fresh lemon juice
2 garlic cloves, minced
3/4 teaspoon celery seeds
2 1/2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper, or more to taste
Coarse salt
2 tablespoons honey
1/4 cup extra-virgin olive oil
1 1/2 pounds large shrimp, peeled and deveined, tails intact
1 cup sour cream
1/4 cup pale-green celery leaves, finely chopped
Preparation
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.
Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 teaspoon salt. Serve with cooked shrimp.
