1⁄2cup drained roasted red peppers from 12- oz. jar (patted dry)
1⁄4cup creamy horseradish sauce
18extra-large shrimp (about 1 lb.)
1teaspoonOld Bay Seasoning (use 30% less sodium variety)
1largered bell pepper, top trimmed and inside hollowed out(optional)
1tablespoon chopped fresh parsley
Serving Size: 1 (124) g
Servings Per Recipe:6
Calories from Fat 28 g34 %
Total Fat 3.2 g4 %
Saturated Fat 0.4 g2 %
Cholesterol 105.8 mg 35 %
Sodium 507.9 mg 21 %
Total Carbohydrate2 g 0 %
Dietary Fiber 0.4 g1 %
Sugars 0.8 g3 %
Protein 11.6 g 23 %
Prepare grill for direct-heat cooking, or position broiler rack so that top of shrimp on rack in pan will be 4" from heat source; preheat broiler.In food processor or blender, puree peppers, horseradish sauce and mayonnaise until smooth; reserve.
With small, clean scissors, cut through shell at back of each shrimp.Gently peel away shell, leaving tails on.With small knife, loosen dark vein from center; remove.Rinse shrimp; pat dry.
In bowl, toss shrimp with oil and Old Bay seasoning.Place on grill or rack set in broiler pan.Grill or broil, turning once, until pink and opaque, 2-3 minutes per side.Transfer to platter.Transfer reserved pepper mixture to serving bowl or, if desired, to bell pepper.Sprinkle shrimp with dip with parsley.