Shrimp Cocktail with Serrano Honey Cocktail Sauce

Shrimp Cocktail with Serrano Honey Cocktail Sauce
  1. 1 pint cherry tomatoes, halved
  2. 1 tablespoon Organic Red Cayenne Chili EVOO
  3. ¼ teaspoon salt
  4. ¼ teaspoon pepper
  5. 1 1/2 tablespoons Handcrafted Artisanal Serrano Honey Vinegar
  6. 1-2 tablespoons prepared horseradish*
  7. ½ teaspoon Worcestershire sauce
  8. 2 tablespoons tomato paste
  9. ¼ teaspoon sugar (if desired)
  10. Salt and pepper, to taste
  11. Shrimp, peeled and deveined (cooked and chilled OR frozen and thawed)
  1. Line a rimmed baking sheet with parchment paper. Toss tomatoes with Organic Red Cayenne Chili EVOO, salt and pepper. Arrange tomatoes cut-side down on prepared baking sheet. Place 4-5 inches from broiler and broil for 3 minutes. Remove from oven and flip (cut-side up now). Broil for an additional 2-3 minutes. Be careful not to burn . . . tomatoes should soften and have some char marks. Remove from oven and cool.
  2. Combine cooled tomatoes, Handcrafted Artisanal Serrano Honey Vinegar, 1 tablespoon prepared horseradish, Worcestershire sauce, tomato paste, and sugar in a blender. Blend until smooth. Stir in additional horseradish (if desired), salt, and pepper. Serve with jumbo shrimp cocktail. Enjoy!
  3. * Prepared horseradish can be found in the refrigerated section of the supermarket . . . it is grated horseradish, vinegar, and salt (not the creamy, shelf-stable horseradish condiment located near the ketchup and mustard at the supermarket).
A Twist On Olives