Such a classic. But handle the shrimps properly and funk up that sauce and it evolves from an overused classic to a real bite delight.
Shrimps, preferably fresh, shelled and de-veined
Cook in boiling water for about 2 minutes, depending on size and state. They will turn opaque and shrink upon cooking. Make sure you don't overcook them.
For the sauce whisk together in a bowl (I give indicative quantities for a small portion):
Ketchup, 1/4 cup
Mayonnaise, 1/4 cup
Horseradish paste, 1 tsp
Lime juice, 1/2 tbsp
or play around with the relative quantities to your liking. Adjust seasoning (salt levels) and garnish with:
Sumac (a lemony, pungent spice used a lot in Middle Eastern cuisine)
Chives, chopped finely.
I like to serve this with a carrot slaw for a full meal.
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