Ingredients
- Shrimp:
- 4 quarts water
- 1 tablespoon salt
- 2 tablespoons fresh lemon juice
- 1 onion, cut into 8 wedges
- 1 bay leaf
- 48 jumbo shrimp, peeled and deveined (about 2 pounds)
- Salsa verde:
- 1 1/2 cups packed fresh flat-leaf parsley leaves
- 1 cup packed fresh basil leaves
- 1 1/2 tablespoons sliced almonds
- 3 tablespoons cold water
- 2 tablespoons extravirgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon capers, drained
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, peeled
- Horseradish sauce:
- 3/4 cup bottled chili sauce (such as Heinz)
- 1/4 cup ketchup
- 2 tablespoons prepared horseradish
- 2 tablespoons fresh lemon juice
- 3 drops hot pepper sauce (such as Tabasco; optional)
Description
For Convenience, Make This Dish Ahead, And Refrigerate Until Time To Serve.
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