Shrimp with Cocktail Sauce & Cilantro Pesto




3 lb. cooked large shrimp, peeled with tails on

For the cocktail sauce:

3/4 cup tomato ketchup
1/4 cup fresh lemon juice
2 to 3 Tbs. prepared horseradish, to taste
1/2 tsp. celery seeds
1/4 tsp. ground allspice
A few dashes Tabasco sauce, to taste
For the cilantro pesto: 2 cups loosely packed cilantro leaves and tender stems 1/3 cup unsalted roasted peanuts 1 clove garlic 1 fresh jalapeno, cored and seeded 3 scallions, trimmed and roughly chopped 1 Tbs. fish sauce 1/3 cup fresh lime juice 1/4 cup peanut oil


Cocktail Sauce Preparation: Stir all ingredients together in a small bowl and refrigerate to cool before serving. Cilantro Pesto Preparation: In a food processor, combine all ingredients until the sauce begins to turn creamy. Refrigerate to cool before serving.


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