Shrimp with Cocktail Sauce & Cilantro Pesto
Ingredients
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
Directions
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.
