An easy and Elegant Appetizer
INGREDIENTS
Makes 26-40 pieces depending on size of shrimp
2 pounds large peeled and deveined
shrimp 13-15 count (preferred) or 13-15 count
smoked paprika
garlic powder
kosher salt
black pepper
vegetable oil
Basil Pesto Mayo
1 cup mayo
1/4 cup store-bought basil pesto sauce (adjust amount to your own preference)
lemon zest (amount to taste)(optional)
parsley for garnish (optional)
INSTRUCTIONS
Step 1: Prep Shrimp
Preheat oven to 400 degrees F.
Place shrimp in a single layer on a sheet pan lined with foil. Make sure shrimp is patted dry.
Lightly sprinkle one side of the shrimp with 1 layer of each of the dry seasonings.
Lightly drizzle with vegetable oil.
Do not use too much oil or it will dilute the seasonings. For this particular recipe, I prefer vegetable oil over olive oil because I feel like the olive oil overpowers the flavor of the smoked paprika.
Use hands to toss shrimp so all sides are coated with the seasonings and oil.
Step 2: Roast Shrimp
Place shrimp in the oven and roast at 400 degrees F for 9 minutes exactly. Once done, immediately remove from oven and place shrimp on a plate to let rest for 10 minutes. Shrimp will continue to cook a bit while resting.
Letting shrimp rest on the pan may result in it being slightly overcooked from the heat of the pan which is why I recommend resting on a plate.
Step 3: Make Basil Pesto Mayo
Stir 1/4 cup of pesto sauce into the mayo. Mix in lemon zest if desired. Adjust to your own taste.
Refrigerate until ready to use.
Step 4: Refrigerate and Serve
Once shrimp has rested, taste one to make sure it is cooked to your liking.
If good, refrigerate until ready to serve.
This dish is best served chilled.
Once shrimp have been chilled, serve with basil pesto mayo and enjoy!