“Sauteed Shrimp with Two Dipping Sauces”

Thanksgiving is one week away and we’re all finalizing our menus. If you still need an appetizer give this one I made last year, Sauteed Shrimp with Two Dipping Sauces on for size. All seafood lovers rejoice because these little suckers will be gone in no time. The sauces are the key to this appetizer and depending on how many people will be served, may I recommend doubling the recipe to ensure no one is left out.

Sauteed Shrimp with Two Dipping Sauces

In this recipe I use 16-20 size shrimp since larger shrimp work best when dipping. Purchase what you like most and prepare away. Sprinkle peeled and deveined shrimp with lemon pepper since this seasoning won’t overpower the dipping sauces. Saute shrimp in olive oil until opaque and remove to serving dish. The shrimp can be prepared ahead of time and refrigerated until ready to serve.

Sauteed Shrimp with Two Dipping Sauces

Now get ready for some incredible dipping sauces to go along with the shrimp. The first sauce is a play on salsa verde with it’s herbal deliciousness. Mix all ingredients in a food processor or blender and refrigerate at least one hour until ready to serve. I like to bring this sauce to room temperature.

Sauteed Shrimp with Two Dipping Sauces

The second sauce is just fabulous with a bit of heat. What’s life without a bit spice and you may even find this sauce works well with bites of beef. Call this kicked up cocktail sauce as plain cocktail sauce will work but this one will change your mind. Tomato ketchup brings the sweetness and horseradish can bring the heat along with the chipotle hot sauce. Adjust the heat level to your liking as I enjoy a bit of heat. Both sauces are totally addicting. Add this appetizer to your pre-meal spread and have a wonderful holiday season.

Sautéed Shrimp with Two Dipping Sauces

1-pound (16-20) shrimp, peeled and deveined

2 T. Olive oil

Lemon pepper to taste

In a large skillet, heat oil over medium high heat. Sprinkle shrimp with lemon pepper and sauté shrimp 2 to 3 minutes on each side. Serve with two dipping sauces.

Chipotle Cocktail Dipping Sauce

2/3 cup tomato ketchup

2 T. fresh grated horseradish

2 t. grated shallot

1 1/2 to 2 t. Cholula Chipotle Hot Sauce

1 t. apple cider vinegar

1/4 t. Worcestershire sauce

Salt and pepper to taste

Mix all ingredients together in a small bowl. Add salt and pepper to taste. Refrigerate for at least one hour to overnight before serving with shrimp.

Salsa Verde Dipping Sauce

3 T. Olive oil

1 1/2 T. red wine vinegar

4 whole garlic cloves, peeled

1 cup packed Italian flat leaf parsley

1/2 cup fresh basil

2 t. fresh oregano

1/2 t. red pepper flakes

1/2 t. kosher salt

Place all ingredients except salt into a blender and blend until smooth. Add salt to taste. Refrigerate for at least one hour to overnight before serving with shrimp.