Roast Shrimp Cocktail with Green Goddess Dip

For the Shrimp

2 lbs medium or large shrimp, peeled and deveined with the tails on

2 tbsp olive oil

¾ tsp kosher salt

½ tsp freshly ground pepper

4 lemon halves, grilled

For the Green Goddess Dip

2 tbsp Dijon mustard

2 tbsp red wine vinegar

1 egg yolk

2 cloves garlic

2 tsp kosher salt

1 pinch freshly ground black pepper

1 small pinch crushed dried chiles

1 ¼ cups grapeseed oil

1 cup parsley with tender stems

1 cup dill with tender stems

½ cup tarragon leaves

For the Shrimp

For the Shrimp: Preheat the oven to 375°F. Toss the shrimp with olive oil, salt, and pepper and line them on a sheet pan.

Bake 8 minutes, until just cooked through and slightly pink.

Let cool and serve with lemon wedges and Green Goddess Dip.

For the Green Goddess Dip

For the Green Goddess Dip: Combine the mustard, red wine vinegar, egg yolk, garlic, salt, pepper, and chiles in a blender.

Turn on the motor and set to medium-high speed. Slowly add the oil by pouring it in a thin stream. Once all of the oil has been incorporated, the consistency should resemble thick mayonnaise.

Add all of the herbs and blend until smooth. Adjust seasoning to taste.

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Roast Shrimp Cocktail with Green Goddess Dip