Roasted Buffalo ShrimpOn July 19, 1910, the governor of the U.S. state of Washington proclaimed the nation’s first “Father’s Day.”

In 1972, in the middle of a hard-fought presidential re-election campaign, Richard Nixon signed a proclamation making Father’s Day a federal holiday at last. Today, economists estimate that Americans spend more than $1 billion each year on Father’s Day gifts.

To show how much dad means to you make him a new and tasty appetizer to share on his special day.

Roasted Buffalo Shrimp

A delicious and novel twist on Buffalo wings. Serve the shrimp and dip with cucumber spears, celery stalks, and wedges of crunchy fennel.

• Finely grated zest of 2 lemons (2 tablespoons) plus 2 tablespoons fresh lemon juice
• 2 garlic cloves, minced
• 3/4 teaspoon celery seeds
• 2 1/2 teaspoons sweet paprika
• 1/4 teaspoon cayenne pepper, or more to taste
• Coarse salt
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil
1 1/2 pounds large shrimp, peeled and deveined, tails intact
1 cup sour cream
1/4 cup pale-green celery leaves, finely chopped

1. Preheat oven to 450 degrees. Place 2 rimmed baking sheets in oven to heat. Stir together lemon zest, garlic, celery seeds, paprika, cayenne, 2 teaspoons salt, the honey, and oil in a large bowl. Add shrimp, and toss to coat well.
2. Place shrimp in a single layer on hot pans. Roast, without flipping, until browned on bottoms and opaque throughout, about 5 minutes.
3. Meanwhile, make the dip: Stir together lemon juice, sour cream, celery leaves, and 1/4 teaspoon salt. Serve with cooked shrimp.

Shingletown Medical Center Board Members and Staff wish you a “Healthy” and “Happy” Father’s Day!