Recipe: Roast Lemon Vinaigrette (to drizzle over shrimp or vegetables)

ROAST LEMON VINAIGRETTE

Drizzle this vinaigrette over shrimp or vegetables.

2 lemons
1 teaspoon olive oil
1 tablespoons honey
1/2 teaspoon kosher salt
3 tablespoons extra-virgin olive oil

Heat oven to 400 degrees F.

Halve 2 lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with 1 teaspoon olive oil. Turn cut-side down.

Roast until tender and slightly golden, 25 to 45 minutes, depending on size; let cool.

Squeeze the juice and pulp into a small bowl. Add any juice from the baking dish along with 1 tablespoons honey and 1/2 teaspoon kosher salt. Whisking constantly, slowly add 3 tablespoons extra-virgin olive oil.

Source: Real Simple Magazine, May 2006