| Servings |
people
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Ingredients
Shrimp
- 1 lb large raw shrimp (if frozen, thawed)
- 1 tbsp Mild EVOO
- 1/2 tsp salt
- pinch black pepper
Citrus-Chili Cocktail Sauce
- 1 tbsp Honeybell orange White Balsamic Vinegar (substitions: Peach White Balsamic Vinegar/Grapefruit White Balsamic Vinegar)
- 1 tsp sriracha
- 1/2 cup ketchup
- 1/2 tsp horseradish (substitutions: wasabi, brown mustard, fresh ginger)
- 2 tsp brown sugar
- 1 each garlic clove peeled and minced
- pinch salt
- pinch pepper
- lemon wedges garnish (optional)
- fresh parsley garnish (optional)
Ingredients
Shrimp
Citrus-Chili Cocktail Sauce
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Instructions
- Preheat oven to 350°F.
- Combine shrimp, olive oil, salt and pepper in a large bowl, toss to coat.
- Transfer shrimp to a baking sheet and place in the oven. Bake for 12-15 minutes or until the shrimp are no longer opaque and cooked through. Remove from the oven and chill in the refrigerator.
- Combine balsamic, sriracha, ketchup, horseradish, brown sugar and garlic in a medium bowl, whisk to combine the cocktail sauce. Refrigerate until ready to serve.
- To serve, peel shrimp (if necessary) and arrange on a platter with cocktail on the side for dipping. Garnish with lemon wedges and fresh parsley.