Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 pound jumbo shrimp , peeled, tail left on, deveined

  3. 1 tablespoon herbes de Provence Salt and freshly ground black pepper

  4. 1 1/4 cups plain yogurt

  5. 2 tablespoons mayonnaise

  6. 2 tablespoons whole-grain mustard (recommended: Maille)

  7. 1 1/2 tablespoons maple syrup

  8. 1 teaspoon turmeric

  9. 1/4 cup freshly chopped basil leaves

Instructions Jump to Ingredients ↑

  1. In a large skillet, heat the oil over medium-high heat. Add the shrimp and herbes de Provence . Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes each side. In a small bowl, mix together the yogurt, mayonnaise, mustard , maple syrup, turmeric, and basil until smooth. Season, to taste, with salt and pepper. Place the yogurt mixture in a dipping bowl. Place the bowl of dipping sauce on a serving platter with the cooked shrimp.


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