I think that, other than flavor, of course, the best part about this appetizer is that you can literally have it ready in 10 minutes or less, even quicker if you buy pre=cooked shrimp! Not only that but you can make the sauce ahead of time and it will keep in the refrigerator a very long time. If your family loves shrimp, you could even make the sauce periodically and just keep it on hand. I couldn’t resist garnishing it with a little parsley from the garden to give everything a little more flare than just pink.
1 pound 31/40 shrimp, deheadded, deveined and peeled
2 tablespoons grapeseed oil
1 tablespoon butter
1/2 teaspoon salt
Heat sautee pan to medium high heat. Melt oil and butter together. Quickly put shrimp in pan and toss to coat. Cook 2-3 minutes. Remove from heat, let rest 2 minutes, drain off any excess liquid and serve with cocktail sauce (recipe below).
3/4 cup ketchup
3 tablspoons horseradish (I used creamed style today but traditional is great too)
1 teaspoon Worchestershire Sauce
1 lemon wedge
pinch of black pepper
pinch of garlic powder
Mix together ketchup, horseradish, Worchestershire Sauce, pepper and garlic powder. Squeeze lemon wedge on top and stir until well combined.