Today I’m sharing a recipe I made back in 2018: “I like to entertain, but I do try to keep things simple. Baking the shrimp instead of boiling them takes way less time and ends up perfect every time.  Then, instead of the same old cocktail sauce (although I served that too), I made a mayonnaise-based sauce for dipping. My guests went crazy over it and the cocktail sauce was left untouched! The best part was that this time I got to share it first-hand with my Fabulous Fare Sister…Linda…she was there too! If you’re serving shrimp – try this method…and the sauce is better if made a day ahead, which is always nice…” 

Baked Shrimp
4 lb 16-20 shrimp
1 Tbs olive oil
1 1/2 tsp old bay
1 tsp smoked paprika
salt & pepper

Lemon & Tarragon Mayonnaise
1 1/2 cups mayonnaise
zest & juice from 1 lemon
2 + Tbs of chopped Tarragon
1 small clove garlic minced
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp celery salt
salt & pepper to taste

Heat oven to 400°F. Peel the shrimp and place on a paper towel to dry.  To make the dipping sauce add all the Lemon & Tarragon Mayonnaise ingredients together and stir (best if made a day ahead). Toss the shrimp with the olive oil, old bay, smoked paprika and salt & pepper. Lay the shrimp out in a single layer on a cookie sheet and cook for 8 minutes. Place on a platter and serve with a dollop of sauce on top or on the side. Delicious!

Enjoy!

Heidi

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