Ingredients:
- 24 large or jumbo shrimp 2 tablespoons red horseradish sauce 1 tablespoon mayonnaise ½ red bell pepper, coarsely chopped ½ teaspoon Worcestershire sauce 2 tablespoons green salsa ¼ cup parsley leaves, stems removed 1 green onion, coarsely chopped 2 teaspoons olive oil 1 tablespoon chopped chives or finely chopped green end of a green onion
- Bring a large pot of lightly salted water to a boil. Peel shrimp (leave tails on, if desired). Remove black veins from each shrimp with a small sharp knife; rinse shrimp. Cook shrimp 3 to 5 minutes just until opaque and cooked through. Remove with a slotted spoon and refresh under cold water (shrimp may be made 1 day ahead).
- In a food processor or blender, process horseradish, mayonnaise, bell pepper and Worcestershire sauce until fairly smooth. Transfer to a bowl; clean bowl of food processor.
- Process salsa, parsley, onion and oil until fairly smooth. On each serving plate, place 1 tablespoon red sauce and 1 tablespoon green sauce side by side.
- Spread sauces out toward the edge of the plate with the tip of a knife. Arrange 4 shrimp in a circular pattern over sauce.
- Sprinkle with chopped chives and serve
Nutritional Information
Per Serving:
Recipe Information:
Makes: 6 servings
Prep Time: 0:20:00
Marinate Time: 0:00:00
Cook Time: 0:05:00
Cool Time: 0:00:00
Per Serving:
Net Carbs: 2 grams
Fiber: 1 gramsProtein: 6 grams
Fat: 5 grams
Calories: 87
Recipe Information:
Makes: 6 servings
Prep Time: 0:20:00
Marinate Time: 0:00:00
Cook Time: 0:05:00
Cool Time: 0:00:00
