I’m not sure what to say about this dish, other than imploring you to make it right now.
The Tall Boy and I made this for New Year’s Eve, and
inahled it all within 15 minutes liked it so much we knew we had to add it to the menu for last Friday’s Cotton Bowl.
Even though I was
thrown into a deep depressive state and moped around the house the rest of the weekend slightly bummed about the game, this shrimp got rave reviews, which cheered me up some.
This is so quick and easy to prepare, but with enough flavor and color to convince your party guests into thinking you spent hours in the kitchen. Don’t be scared to try the jalepenos in the dipping sauce. You can reduce the heat by removing the seeds and membrane. But if you like things a little spicer, by all means, include some of the seeds.
- 2 pounds large shrimp, boiled and peeled
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 5 cloves garlic, minced
- 2 tablespoons fresh minced cilantro
- 1 tablespoon minced chives
- ½ teaspoon salt
- 1 12-ounce jar chili sauce
- 2 jalepenos, seeded and diced
- 1 tablespoon minced cilantro
- 1 tablespoon fresh lemon juice
- 1 tablespoon horseradish
- In a large ziploc bag, combine all ingredients. Seal bag, and refrigerate for at least four hours or up to two days.
- In a small bowl, combine ingredients; cover and chill up to three days.