This Father’s Day, thank your dad with a Father’s Day meal. Because after all, if there were no dads, there would be no babies, and no you. The following recipe and photo is courtesy of Martha Stewart Living Omnimedia.
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
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.
Disclosure: Recipe courtesy of Martha Stewart Living Omnimedia ©2014 Martha Stewart Living Omnimedia, Inc. All rights reserved. In order to help further support both the March of Dimes and Mom’s and Dad’s everywhere, please shop and donate through Father’s day at www.imbornto.com.
