Grilled Shrimp Cocktail With Horseradish Cream Dipping Sauce

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Jumbo shrimp - (abt 20 shrimp) - deveined, and
		Peel intact
1 teaspoon	5ml	Coarse salt
3 tablespoons	45ml	Butter - melted
1		Lemon - zested and juiced
1/2 cup	73g / 2.6oz	Plain bread crumbs
1/2 cup	118ml	Prepared horseradish
1/2 cup	118ml	Half-and-half or light cream
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Cayenne pepper sauce
		= (or 1/4 tspn cayenne pepper)
1 cup	237ml	Sour cream
2 tablespoons	30ml	Chopped parsley - for garnish
4		Romaine heart leaves

Recipe Instructions

Preheat a grill pan over medium-high heat.

Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush, cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm.

In a bowl, combine bread crumbs, horseradish, cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream. Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter.

Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce. Serve shrimp with seafood forks alongside dipping sauce.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C25) - from the TV FOOD NETWORK

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