Warm shrimp with red beet mayonnaise

Cut the beet into pieces and put them in the blender. Add wine vinegar, mayonnaise, dill and mustard and puree everything into a nice pink mayonnaise.

Thaw the shrimp according to the instructions, let it drain on kitchen paper. Dab the shrimp thoroughly dry. Cut half a lemon into thin slices and cut into quarters. Squeeze out the other half. Ris the rosemary needles and thyme leaves from the twigs.

Squeeze the garlic over a bowl and beat with 1 tablespoon lemon juice, olive oil, salt and freshly ground pepper into a dressing. Put the shrimps, rosemary and thyme through. Divide this mixture into the roasting tin, dividing the slices of lemon in between. Place the roasting pan covered in the refrigerator until use.

Slide the roasting pan with shrimps out of the refrigerator in the oven, switch the oven to 200 ° C. Let the shrimps - which come to temperature with the oven - be cooked for 15-20 minutes. Serve the shrimps and put small dishes with beet mayonnaise next to them. Tasty with crostini or baguette.