Appetizer, Shrimp with Asian Cocktail Sauce

By Floridaberry

Ingredients

• 18 fresh or frozen jumbo shrimp in shells (about 2 pounds)
• 1/8 teaspoon salt
• 1 teaspoon sesame seeds, toasted
• 1 8-ounce can no-salt-added tomato sauce
• 2 tablespoons finely chopped red onion
• 2 tablespoon bottled plum sauce
• 2 tablespoons bottled chili sauce
• 1 tablespoon rice vinegar
• 2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon finely shredded orange peel

Preparation

Step 1

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving intact. Rinse shrimp; pat dry with paper towels. Sprinkle shrimp with salt. Lightly coat a grill pan or large skillet with nonstick cooking spray . Heat over medium high heat. Add shrimp; cook for 6 to 8 minutes until shrimp are opaque, turning once. Sprinkle with sesame seeds.

2. For sauce, combine tomato sauce, onion, plum sauce chili sauce, vinegar, soy sauce, and orange peel. Serve with shrimp.

Makes 6 servings

Make ahead directions: Prepare sauce as directed; cover and chill for up to 5 days.