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Amuse Bouche
Shrimp on a Skewer with Cocktail Sauce
recipe and photograph created by www.finedinings.com
all rights reserved - copyrighted
Serves 1
2 raw shrimp, tails removed, (16 - 20 count)
2 bamboo skewers, 6 to 8-inches long, soak in water 1 hour
Shrimp Marinade (recipe follows)
Cocktail Dipping Sauce (recipe follows)
Prepare shrimp marinade; insert bamboo skewer into each shrimp
lengthwise; marinate shrimp 30 minutes.
Prepare cocktail dipping sauce.
Grill or broil skewered shrimp 1 to 2 minutes per side until pink; serve two skewered shrimp per person with 1 tablespoon cocktail dipping sauce in small
container.
Shrimp Marinade
(can be made ahead of time)
2 tablespoons rice wine vinegar
1-1/2 teaspoons fresh lime juice
1 tablespoon extra virgin olive oil
1 teaspoon fresh parsley minced
1/2 teaspoon sesame oil
10 drops Tabasco sauce
1/4 teaspoon Kosher salt
1 teaspoon chili paste
Combine ingredients; place in a shallow wide enough dish to hold bamboo skewers.
Cocktail Dipping Sauce
(can be made ahead of time)
1/4 cup chili sauce or catsup
1 tablespoon prepared horseradish
1/8 teaspoon sugar
1/4 teaspoon Kosher salt
1/4 teaspoon freshly cracked black peppercorns
1 teaspoon fresh lemon juice
2 drops Tabasco sauce
1/4 teaspoon Worcestershire sauce
1 garlic clove minced finely
In small bowl combine all ingredients mixing well to blend; cover, refrigerate overnight to develop
flavors.
Wine recommendation: Chardonnay; Sauvignon Blanc
See more of my
Amuse Bouche Recipes
with photograph for unique ideas
Also see my
Gourmet
Appetizer Recipes...
photographs for each one!
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