Ingredients
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1 lemon
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1 tsp salt
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2 lbs raw peeled, deveined extra-large shrimp, thawed if frozen
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1 cup ketchup
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3 tbsp prepared horseradish, drained
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1 tbsp finely chopped cilantro
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2 tsp finely chopped canned chipotles in adobo
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1 tsp adobo sauce from chipotles
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1/2 tsp ground cumin
Steps
1
From the lemon, squeeze 1 tbsp juice and reserve. Squeeze any remaining juice into a large pot of water and add squeezed lemon halves. Stir in the salt. Cover and heat to a boil on high.
2
Reduce heat to simmer. Add the shrimp and cook 3–5 min., until cooked through. Drain and rinse with cold water until cool. Pat dry and refrigerate until chilled.
3
Meanwhile, in a medium bowl, stir together reserved lemon juice, ketchup, horseradish, cilantro, chipotles, adobo sauce, and cumin. Season with salt and pepper to taste. Refrigerate up to 2 days.
4
To serve, arrange shrimp on a large platter and transfer sauce to a serving bowl.
