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Roasted shrimp with green goddess dressing

Green goddess dressing is a bit of a classic, but my version is plant-based and uses avocado instead of the traditional mayonnaise for the creamy element. Use it as a dip to go with some juicy, simply roasted shrimp! 



Green Goddess Dressing

  • 1 1/2 cups flat-leaf parsley, roughly chopped
  • 1/2 cup spinach, roughly chopped if large
  • 1/4 cup tarragon leaves
  • 2 lemons, juice freshly squeezed
  • 1 clove garlic, peeled and whacked
  • 2 stems green onion, dark and light green parts, roughly chopped
  • 1 pinch cayenne
  • 1 tablespoon maple syrup
  • 3 tablespoons water
  • 1/2 avocado, seeded and peeled, roughly chopped

Roasted Shrimp

  • 425 g shrimp, thawed, peeled, and deveined (31-40 count)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 7 turns freshly cracked black pepper


Green Goddess Dressing 

  1. Add parsley, spinach, tarragon leaves, lemon juice, garlic, green onion, cayenne, maple syrup, and water to a small blender and blend until smooth.
  2. Add avocado to a blender and blend again until smooth. Adjust seasoning to taste. Refrigerate until using. TIP: The smaller the blender the better.
  3. Cover and refrigerate unused dressing for up to two days. 

Roasted Shrimp 

  1. Preheat oven to 400F and line a rimmed baking sheet with parchment paper.
  2. Add shrimp to baking sheet, drizzle with olive oil, season with salt and pepper, toss together to coat, and arrange in a single layer.
  3. Roast for seven to nine minutes until shrimp are firm, pink, and fully cooked.
  4. Serve warm, with Green Goddess Dressing for dipping. Enjoy! 

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