My mom offered to bring an appetizer for Christmas dinner. I'd had my eye on Ina Garten's roasted shrimp for awhile so I asked her to try that method with some shrimp.
We all agreed that there's no other way to make shrimp now that we've had them roasted. They were incredible, so bursty, plump and flavorful. I asked her to make a mayo and grainy mustard sauce to go with them. These were gone within a matter of minutes.
Shrimp from Ina Garten, sauce from A Taste of Home Cooking
2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayo
2-3 tablespoons whole grain mustard
Preheat the oven to 400 degrees.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt and pepper and spread them in an even layer.
Roast for 8 to 10 minutes, until just pink, firm and cooked through. Set aside to cool.
Mix together the mayo and mustard, tasting and adding more mustard as needed.