Happy Sunday, friends. I know this post usually arrives in your inbox on Saturday, but travel has a way of rearranging even the best laid plans. I had everything prepped, recipe written and photographs ready, yet on my journey home from Peru yesterday I completely spaced. Consider this a slightly belated gift for your weekend table.

After a enjoying flavorful, vibrant dishes in Peru, including a Chinese Peruvian fried rice that I will be recreating soon, I have returned home with a renewed appreciation for the simplest preparations. Today’s recipe is one of my very favorites for ease and versatility: roasted shrimp.

There is something wonderfully unfussy about roasting shrimp. In just 10 minutes, you have perfectly cooked, tender shrimp ready for whatever you dream up. Serve them as a classic appetizer with a dipping sauce, in this case Ina Garten’s Shrimp Cocktail Louis, or make them the star of an easy dinner. While the shrimp roast, boil linguine and toss it with a buttery white wine sauce, or fold them into a fragrant rice dish with fresh herbs and vegetables. The possibilities are endless.

This week’s shrimp came from our local gem, Miss Mary Seafood’s in White Stone. The freshness makes all the difference.

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Roasted Shrimp

Ingredients
2 pounds large shrimp, peeled, deveined, tails on
1 tablespoon good olive oil (we sell it in our shoppe!)
Kosher salt and freshly ground black pepper

Instructions

1. Preheat the oven to 400°F.
2. Dry the shrimp well with paper towels. Place on a parchment lined sheet pan.
3. Toss with olive oil, salt and pepper.
4. Roast for 10 minutes, until firm and just cooked through.

At this point, the shrimp are ready for anything: set aside while you prepare a sauce, toss into pasta, or serve simply with lemon wedges.

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Shrimp Cocktail Louis (Ina Garten’s Recipe)

Ingredients
1 1/4 cups good mayonnaise (I like Duke’s)
1/2 cup Heinz chili sauce
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 1/2 tablespoons grated white horseradish, drained
2 teaspoons sriracha sauce
1 teaspoon Worcestershire sauce
1/4 cup minced scallions (about 2)
2 tablespoons capers, drained

Instructions
In a medium bowl, whisk together the mayonnaise, chili sauce, lemon zest, lemon juice, horseradish, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in the scallions and capers. Chill until ready to serve.

The sauce is creamy, tangy, briny and just the right balance of heat and brightness, a perfect partner for roasted shrimp.

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Styling Notes

I styled this dish on a white platter with a small white bowl of Louis sauce, letting the shrimp form a welcoming circle around it. For a fresh pop of color, I used our latest print, Seraphim Green napkins, which paired beautifully with the crisp simplicity of the presentation. A scattering of lemon wedges not only brightens the look but also adds freshness for guests to squeeze over their shrimp.

This dish pairs beautifully with a crisp white wine or sparkling water with citrus slices. For gatherings, you can prepare the shrimp in advance and serve at room temperature, a true host’s trick.

As the light shifts and September edges near, may this recipe remind you that the simplest meals often bring the most joy. A platter of roasted shrimp, shared around the table, is all it takes to turn an ordinary day into something memorable.