This recipe is essentially Bobbie Flay's (of FoodTV fame); however, I just HAD to mess around with his sauce! I mean, I don't always have fresh horseradish lying around the house, nor do I always feel like grilling little teeny tomatoes!
Serves: 4
Prep.Time: 20 minutes
24 large fresh shrimp -- peeled and deveined
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon chopped fresh thyme, or 1/2 tsp. dried
Salt and fresh ground pepper to taste
6 plum tomatoes, halved and seeded -- grilled, OR sun-dried tomatoes, re-hydrated
2 tablespoons chili sauce
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon Tabsco sauce, or to taste
Dash Worcestershire sauce, or to taste
Prepare grill; grill tomatoes if using them for the sauce, and set aside. Place the shrimp, oil, garlic and thyme in a large bowl; cover and marinate 1 hour. Meanwhile, prepare the sauce: Place all sauce ingredients in a blender or food processor and process until smooth. Grill shrimp 2-3 minutes on each side; serve with spicy sauce.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved