If you're looking for a good starter, they this one.


For the shrimp:
2 Tbsp olive oil
1 lb Jumbo Shrimp, peeled, tail-on, deveined
1 Tbsp herbes de Provence
Salt and freshly ground black pepper to taste

For the dip:
1 1/4 cup plain yogurt
2 Tbsp mayonnaise
2 Tbsp whole-grain mustard
1 1/2 Tbsp maple syrup
1 tsp ground turmeric
1/4 cup chopped fresh basil

In a large skillet, heat oil over medium-high heat. Add shrimp and herbes de Provence. Season to taste with salt and pepper. Cook the shrimp, stirring frequently until pink and cooked through. About 3 minutes on each side.

In a small bowl, mix yogurt, mayonnaise, mustard, maple syrup, turmeric and basil until smooth. Season with salt and pepper, to taste.

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