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Grilled Shrimp Cocktail






  1. Sauce: Heat oven to 275 degrees F. Line jellyroll pan with aluminum foil.
  2. Bring pot of water to a boil.
  3. Working with half the tomatoes at a time, cook tomatoes in pot 30 seconds.
  4. Remove to colander; rinse with cold water to cool.
  5. Peel and core tomatoes; halve lengthwise; remove seeds. Set 4 largest halves aside.
  6. Place remaining halves, cut sides down, on prepared pan.
  7. Drizzle with oil; top with garlic, thyme and 1/2 teaspoon salt.
  8. Bake for 2 1/2 hours, turning twice, until shriveled. Let cool.
  9. Pour off oil from pan and reserve (5 tablespoons).
  10. Reserve 3 garlic cloves, discarding remainder.
  11. In blender, process roasted tomatoes, reserved tomatoes, 3 tablespoons reserved oil and 3 reserved garlic cloves, until smooth.
  12. Pour into bowl; add remaining salt, the ketchup, horseradish, lime juice, jalapeno and pepper. Cover; chill. (Can be made up to 3 days ahead.)
  13. Shrimp: Soak skewers in cold water for 1/2 hour.
  14. In bowl, mix shrimp, 2 tablespoons reserved oil, the thyme, salt and pepper.
  15. Thread shrimp on skewers.
  16. Heat ridged grill pan over medium-high heat.
  17. Grill shrimp 2 to 3 minutes per side, until cooked.
  18. Remove from skewers.
  19. Serve warm, at room temperature or slightly chilled, on lettuce with sauce.

Makes 12 servings

Per serving: Per serving: 164 calories, 13 g protein, 5 g carbohydrate, 10 g fat, 1 g fiber, 113 mg cholesterol, 439 mg sodium


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