From her Kindle Book we own. Garten, Ina. Simply Ina: A Barefoot Contessa Cookbook (pp. 39-38). Clarkson Potter/Ten Speed. Kindle Edition.

Roasted Shrimp with lemon caper mayonnaise

Serves 6

Once you’ve roasted shrimp instead of boiling them in water, you’ll never go back; they have so much more flavor and can be served warm or at room temperature. This sauce with fresh chives, lemon, capers, and mustard comes together in a minute and lasts for days in the fridge.

• 1 cup good mayonnaise, such as Hellmann’s
• 2 tablespoons minced fresh chives, plus extra for serving
• 1½ teaspoons grated lemon zest
• 1½ tablespoons freshly squeezed lemon juice
• 1½ tablespoons brine-packed capers, rinsed, drained, and minced
• 2 teaspoons good Dijon mustard, such as Grey Poupon
• Kosher salt and freshly ground black pepper
• 1½ pounds (16 to 20-count) shrimp, peeled and deveined with tails on
• Good olive oil
• Kosher salt and freshly ground black pepper

1. The Sauce
   1. In a medium bowl, whisk together the mayonnaise, chives, lemon zest, lemon juice, capers, mustard, 1 teaspoon salt, and ¼ teaspoon pepper.
   2. Cover and chill until ready to serve.
   3. (The sauce can be refrigerated for up to 3 days.)
2. The Shrimp
   1. Preheat the oven to 400 degrees.
   2. Dry the shrimp with paper towels.
   3. Place the shrimp on a sheet pan and toss them with 3 tablespoons olive oil, 1½ teaspoons salt, and ¾ teaspoon pepper.
   4. Spread in a single layer and roast for 7 minutes, until just firm and pink.

Spoon the mayonnaise into a small bowl and place on a platter. Sprinkle the sauce with chives and surround it with the shrimp.

Garten, Ina. Simply Ina: A Barefoot Contessa Cookbook (p. 38). Clarkson Potter/Ten Speed. Kindle Edition.