Recipe courtesy of Giada De Laurentiis
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Peel-and-Eat Pepper Shrimp
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Dipping Sauce:
Shrimp:

Directions

Preheat the oven to 500 degrees F.

For the dipping sauce: In a small bowl, whisk together the buttermilk, yogurt, capers, agave, lemon zest, cayenne and salt. Set aside to let the flavors marry.

For the shrimp: In a medium bowl, mix together the shrimp, olive oil, black pepper, pink pepper and salt. Toss well to coat. Spread the rosemary sprigs on a rimmed baking sheet and pour the shrimp on top. Bake until the shrimp are pink and opaque throughout, 8 minutes.

Serve the shrimp alongside the dipping sauce, with lemon wedges and a separate bowl for the shells.

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