Peel-and-Eat Pepper Shrimp

Name: Peel-and-Eat Pepper Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1/4 cup low-fat buttermilk; 1/4 cup reduced-fat Greek yogurt (such as Fage 2 percent); 2 tablespoons capers (chopped); 1 teaspoon agave nectar; 1 teaspoon grated lemon zest; 1/8 teaspoon cayenne pepper; 1/8 teaspoon kosher salt; 1 pound large shell-on shrimp; 2 tablespoons olive oil; 1 tablespoon cracked black pepper; 1 tablespoon pink peppercorns (cracked or chopped); 1/4 teaspoon kosher salt; 5 rosemary sprigs; Lemon wedges (for serving)

Leaving the shell on shrimp not only gives it more flavor, but makes this a fun and interactive appetizer - perfect for a beach setting!

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

For The Dipping Sauce:

1/4 cup low-fat buttermilk
1/4 cup reduced-fat Greek yogurt (such as Fage 2 percent)
2 tablespoons capers (chopped)
1 teaspoon agave nectar
1 teaspoon grated lemon zest
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt

For The Shrimp:

1 pound large shell-on shrimp
2 tablespoons olive oil
1 tablespoon cracked black pepper
1 tablespoon pink peppercorns (cracked or chopped)
1/4 teaspoon kosher salt
5 rosemary sprigs
Lemon wedges (for serving)

Instructions

This recipe originally appeared on Giada on the Beach. Episode: Summer Sunday Supper.
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.