Lemon Roasted Shrimp with Scampi Vinaigrette

This has all the richness of shrimp scampi, but without the butter. Because olive oil is substituted for butter, you can serve this dish at room temperature as an appetizer. Its perfect for making ahead and for bringing to a get together with friends.

Lemon Roasted Shrimp with Scampi Vinaigrette 
1 Pound peeled and deveined Gulf shrimp
Zest of one lemon
Juice of 2 lemons
1/4 Cup of small dices shallots
3 Large cloves of garlic, minced
3/4 Cup extra virgin olive oil
1 Tablespoon honey
Pinch of crushed red pepper flakes
1 Tablespoon of fresh parsley, chopped small
Kosher Salt and pepper
Thinly sliced lemon (optional)
1 Mason jar (optional)
Crusty French bread

Heat oven to 400 and line a cookie sheet with foil. Place the shrimp in a mixing bowl and add 1/2 the lemon zest, 1/4 cup olive oil and salt and pepper. Mix well and set aside.

While the shrimp is marinating, add the shallots, garlic, and remaining olive oil to a mason jar (or microwave safe mixing bowl). Place the open jar into the microwave and heat the oil, garlic and shallot mixture in the microwave for one minute. Remove the jar and set aside.

Place the shrimp on the cookie sheet and roast in the oven for 7 minutes. While shrimp is cooking finish the vinaigrette by adding the honey, pepper flakes, a generous pinch of salt and a few grinds of fresh cracked pepper. Place lid on the mason jar and shake vigorously to emulsify the vinaigrette. If you not using a mason jar, whip until emulsified.

Remove shrimp from oven and allow to cool a bit. Place shrimp in the serving bowl and pour 3/4 of the vinaigrette over the shrimp and mix gently. Top with fresh parsley and lemon slices, Serve hot or at room temperature with remaining vinaigrette on the side as a dipping sauce and some crusty french bread

Pairs perfectly with a cold glass of Starla Sauvignon Blanc