buffalo hot shrimp

I'm not a big sports watcher whatsoever. In fact, as the years go by I find my interest for sports slowly diminishing. Don't get me wrong though, I'd never give up an offer to sit through a live game at any stadium that serves hot dogs and beer, blog while my boyfriend watches a Monday or Thursday night game, and love using football as an excuse to go out or host a "party" on a Sunday. Especially this Sunday, Superbowl, where we'll be attending an annual Superbowl potluck party (even though Zach is a bit hesitant to enter Raven's territory) and be eating lots of good food.

Anyway, when it comes to parties, I'm all about options and love when classic dishes get a makeover, and especially enjoy when prep time is cut in half. This recipe is a new take on the classic buffalo hot wings, replacing chicken wings for shrimp, and a lighter alternative with a great big kick.

Buffalo Hot Shrimp serves 4, total time: 15-20 minutes

1 pound shrimp, cleaned 1/4 teaspoon cayenne pepper 1 tbsp honey 2 cloves of garlic 1/4 tbsp hot paprika 1/4 teaspoon celery seeds 1 teaspoon lemon zest 1/4 teaspoon salt 2 tbsp olive oil

Preheat oven at 450.  In a medium bowl, mix cayenne pepper, garlic honey, paprika, celery seeds, lemon zest, salt, and olive oil.  Add shrimp and toss until all shrimp are well coated.

Place shrimp on a baking sheet and roast for 5 minutes without flipping.  Remove from oven and serve with a side of ranch dress and/or celery sticks.