Roasted Shrimp Cocktail with Green Goddess Dressing

• 2 pounds large shrimp (14 to16 shrimp per pound)
• 1 tablespoon good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup good mayonnaise
• 1 cup chopped scallions, white and green parts (6 to 7 scallions)
• 1 cup chopped basil leaves (18 to 20 leaves)
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic
• 2 teaspoons anchovy paste
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup sour cream
• 2 stalks celery, cut into sticks

1. Preheat the oven to 400 degrees F.
2. Peel and devein the shrimp, leaving the tails on.
3. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer.
4. Roast for 8 to 10 minutes, just until pink and firm and cooked through.
5. Set aside to cool.
6. For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth.
7. Add the sour cream and process just until blended.
8. Use immediately or refrigerate until ready to use.
9. Serve as a dip for the shrimp with the celery sticks.

shrimp, olive oil, kosher salt, freshly ground black pepper, mayonnaise, scallions, basil, freshly squeezed lemon juice, garlic, anchovy paste, kosher salt, freshly ground black pepper, sour cream, stalks celery

Taken from www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-cocktail-with-green-goddess-dressing.html (may not work)