Roasted Shrimp Cocktail with Mango Cocktail Sauce
- Yield: 6 to 8 servings
- 2pounds large shrimp, peeled and deveined, with tails kept on
- 1 shallot, finely chopped
- Zest of 1 lemon
- 1tablespoon fresh lemon juice
- 1tablespoon olive oil
- 1/2teaspoon seasoning salt
- Mango Cocktail Sauce:
- 1cup peeled and diced mango (about 1 medium ripe mango)
- 1/2cup chili sauce
- 2teaspoons cream-style horseradish
- 2teaspoons fresh lime juice
- A few drops of Worcestershire sauce
- A few drops of hot sauce, or to taste
- 2tablespoons finely chopped fresh parsley for garnish
- Preheat the oven to 400F. Put the shrimp on a large rimmed baking sheet in a small bowl, combine the shallots, lemon zest and juice, olive oil, and seasoning salt and stir to blend. Pour over the shrimp and move them around to coat evenly. Make sure the shrimp are arranged in one layer, without overlapping.
- Roast the shrimp for 8 to 9 minutes, or until they are pink and opaque all the way through. Transfer to a dish and let cool. Refrigerate until serving.
- To prepare the cocktail sauce: In a food processor, puree the mango. Add the remaining ingredients and process until blended. Taste for seasoning.
- To serve as an appetizer: Transfer the cocktail sauce to a small bowl and place in the center of a 12-inch round or rectangular platter. Arrange the shrimp around the outside of the platter in a pretty pattern. Garnish with the parsley. Make sure to have a small bowl next to the platter to dispose of the tails.
- To serve as a first course: For each guest, spoon a couple of tablespoons of the cocktail sauce into a martini glass. Sprinkle the parsley on top of the sauce. Arrange 4 to 5 shrimp around the edge of the glass. Serve immediately.
—Reprinted with permission from Diane Rossen Worthington’s Seriously Parties: Recipes, Menus and Advice for Effortless Entertaining (Chronicle Books, 2012).