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Ingredients

Serves 4

• FOR THE SHRIMP
• Coarse salt
• 1 pound (about 25) large shrimp, heads (optional) and shells on
• FOR THE MANGO-BASIL SAUCE
• 2 small mangoes, peeled and chopped
• 1/2 lemon, peeled and rind finely chopped (2 teaspoons)
• 1 teaspoon fresh lemon juice
• 1 teaspoon rice vinegar (not seasoned)
• 1/2 teaspoon salt
• Pinch freshly ground white pepper
• 5 basil leaves, thinly sliced
• FOR THE TOMATO-HORSERADISH SAUCE
• 1 cup chili sauce, such as Heinz
• 1/2 cup prepared horseradish
• 1 tablespoon fresh lemon juice
• Freshly ground black pepper
• FOR THE REMOULADE
• 3/4 cup mayonnaise
• 3 tablespoons ketchup
• 1 tablespoon spicy stone-ground mustard, preferably Creole (zatarains.com)
• 3 tablespoons finely chopped celery
• 1 1/2 tablespoons finely chopped fresh parsley
• 1/2 tablespoon finely chopped scallion
• Freshly ground black pepper

Description

Shrimp Cocktail With Not One But Three Dipping Sauces.

Martha Stewart