Shrimp with strawberry cocktail sauce
Start to finish » 30 minutes, plus cooling
Servings » 6
1 quart strawberries, hulled and halved
2 cloves garlic, minced
1-inch chunk fresh ginger, thinly sliced
½ to 1 jalapeño pepper, halved (remove seeds, if desired)
½ teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons sherry vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1 pound cooked shrimp, shells removed, chilled
In a medium saucepan over medium-high heat, combine the strawberries, garlic, ginger, jalapeño (more or less, depending on your heat tolerance), salt, pepper, vinegar, lemon juice and sugar. Bring to a simmer and cook, stirring frequently, for 20 minutes. Transfer to a blender and puree until smooth. Transfer to a bowl and refrigerate until well chilled.
When the cocktail sauce is chilled, divide it among individual serving bowls or glasses and accompany with shrimp.
Nutrition information per serving » 120 calories; 15 calories from fat (13 percent of total calories); 1.5 g fat (0 g saturated; 0 g trans fats); 115 mg cholesterol; 11 g carbohydrate; 2 g fiber; 6 g sugar; 16 g protein; 270 mg sodium.