- 1/2 c. mayonnaise
- 2 tbsp. prepared horseradish
- 1/4 tsp. finely grated lemon zest, plus 2 tsp. fresh lemon juice
- 1 1/2 lb. medium shrimp, peeled, deveined
- 2 tsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tsp. chopped fresh parsley
Step 1: In a small bowl, combine mayonnaise, horseradish, and lemon juice. Refrigerate until cold, about 30 minutes.
Step 2: Preheat oven to 400°. Pat shrimp dry with paper towels and transfer to a medium bowl. Add oil; season with salt and pepper and toss to combine.
Step 3: Arrange shrimp on a foil-lined baking sheet, spacing 1/2″ apart. Roast, turning halfway through, until pink and cooked through, 5 to 6 minutes.
Step 4: Transfer shrimp to a platter. Serve at room temperature or chilled. Top aioli with lemon zest and parsley; season with pepper and serve alongside.
Delish