Grilled Salt and Pepper Shrimp with Tomato Horseradish Sauce with Lime Juice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 298
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 10
- Protein
- 27
- Cholesterol
- 183
- Sodium
- 1173
- Total: 15 min
- Active: 15 min
Ingredients
Grilled Salt and Pepper Shrimp:
1 pound U-12 shrimp, shelled and deveined
Salt and pepper
Lemon wedges, for serving
Tomato Horseradish Sauce with Lime Juice, recipe follows
Tomato Horseradish Sauce with Lime Juice:
8 cups cherry tomatoes, halved
1/4 cup olive oil
1 tablespoon fresh oregano leaves, chopped
2 cloves garlic, minced
1 tablespoon grated fresh horseradish
Juice of 1 lime
Salt and pepper
Directions
Special equipment:
Skewers 13-by-9-inch baking dish- Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice.
Tomato Horseradish Sauce with Lime Juice:
- Preheat the oven to 400 degrees F.
- Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes.
- Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve.