• Cooking Time: 45
• Servings: 4
• Preparation Time: 15
• 2 lemons
• 1 teaspoon olive oil
• 1 Tablespoon honey
• 1/2 teaspoon kosher salt
• 3 Tablespoons extra-virgin olive oil

1. Heat oven to 400° F.
2. Halve the lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with the olive oil. Turn cut-side down and roast until tender and slightly golden, 25 to 45 minutes, depending on size; let cool.
3. Squeeze the juice and pulp into a small bowl. Add any juice from the baking dish along with the honey and salt. Whisking constantly, slowly add the extra-virgin olive oil. Drizzle the vinaigrette over shrimp, salad or vegetables.

Great on salad, seafood, or fresh veggies.