1 pound large raw shrimp (12-15 count ideal, 16-20 count okay), peeled and deveined with tail on
1 tablespoon olive oil
salt and pepper, to taste

1/2 cup mayonnaise
4 scallions, trimmed and roughly chopped (use white and green)
1/2 cup fresh basil leaves (about 12 to 15 large leaves)
2 tablespoons lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/4 teaspoon garlic powder
1/2 cup plain Greek yogurt (I use 0% fat; sour cream including lite versions may be substituted)

Shrimp – Preheat oven to 400F. Place shrimp on a baking sheet (I line with foil for easy cleanup), drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Bake for about 7 to 10 minutes, or until just pink, firm, and cooked through; don’t overbake. Baking time will vary based on size of shrimp. While shrimp are baking, make the dip. Dip – To the canister of a food processor, add the mayo, scallions, basil, lemon juice, salt, pepper, garlic, and blend on high speed until combined, about 1 minute. Add the Greek yogurt and blend until combined. Taste, check for seasoning balance, and make any necessary adjustments (more salt, pepper, garlic, lemon, etc.). Transfer to a bowl and serve with shrimp. Dip will keep airtight in the fridge for up to 1 week (make a double-batch and use as a veggie dip or salad dressing). Shrimp are best warm and fresh but will keep airtight in the fridge for up to 3 days.