Spicy Roasted Shrimp with Garlic, Sumac, and Aleppo Pepper

Ingredients

• 1 lb. thawed frozen shrimp with shells removed but tails on
• 2 tsp. crushed garlic
• 2 tsp. ground Sumac
• 1 tsp. Aleppo Pepper
• 2 T olive oil
• 2 T reduced-fat sour cream
• 1 T Tahini
• 2 tsp. garlic puree
• 1/2 tsp. ground cumin
• 2 T lemon juice

Directions

1. Mix the Sour Cream and Tahini Sauce ingredients together, if you’re making the sauce, and place it in the refrigerator until it’s time to eat. You can prepare the sauce ahead.
2. Heat the oven to 400F/200C.
3. Coat a large baking sheet with non-stick spray.
4. Defrost the shrimp in the refrigerator overnight, or place the bag in cold water if dinner snuck up on you.
5. Set a colander in the sink and drain the shrimp thoroughly, then lay a paper towel on a cutting board and arrange the shrimp over it in one layer.
6. Place another paper towel on top and gently press to remove as much surface moisture as you can.
7. In a small bowl, whisk the crushed garlic, ground Sumac, Aleppo Pepper, and olive oil until combined.
8. Transfer the shrimp to a plastic bowl and toss them with the seasoned olive oil mixture.
9. Arrange the shrimp across the baking sheet in a single even layer.
10. Roast until the shrimp turn pink and feel firm without being tough, about 6-8 minutes. Bigger shrimp will need a bit longer than smaller ones, so begin checking them after about 5 minutes.
11. Serve the shrimp hot, adding the Sour Cream and Tahini Sauce if you’d like.