Smokey Shrimp Cocktail

1lb. large raw shrimp (if frozen, thawed)
1 Tbsp. Cold Smoke Olive Oil
1/2 tsp. salt
1 pinch black pepper

Citrus-Chili Cocktail Sauce:
1 Tbsp. Honeybell Orange White Balsamic

1 tsp. sriracha
1/2 C. ketchup
1 tsp. horseradish
2 tsp. brown sugar
1 each garlic clove, peeled and minced
pinch of Saltwest Smashed Peppercorn Sea Salt
lemon wedges and fresh parsley for garnish

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.

Note: If you don't want to make your own cocktail sauce, try our new Chuck Hughes Cocktail Sauce.

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