Volcanic Shrimp with Dipping Sauce

Source: Food.com

(http://www.food.com/recipe/volcanic-shrimp-with-dipping-sauce-242904) | by Boomette

(http://www.food.com/user/383346)

Salt-Free Worcestershire Sauce to be used in place of Worcestershire Sauce

Adapted from Barbara Lynch’s Worcestershire Sauce

Ingredients

1 teaspoon grapeseed oil
1/2 cup finely chopped shallots 1 cup no-salt added tomato puree
1 cup cider vinegar
1 teaspoon cardamom
1/2 teaspoon cinnamon
1 teaspoon ground ginger 1/2 teaspoon ground clove
1/4 teaspoon salt-free chili powder
2 tablespoons low-sodium molasses OR tamarind paste
1 teaspoon freshly ground black pepper
1/4 cup honey

Directions

Heat the oil in a medium sauté pan over medium-high heat. Add the shallots and sauté until softened and caramelized. Add the tomato sauce and simmer for 2 to 3 minutes. Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.

Ingredients

Marinade

1 teaspoon liquid smoke
2 tablespoons dried oregano
3 garlic cloves, minced
3 lemons, juice of
3 lemons, zest of
2 teaspoons hot pepper flakes
ground pepper

Spicy dipping sauce

2 tablespoons Worcestershire sauce
1/4 cup horseradish
1 cup salt free tomato paste or puree
2 lemons, juice of
1 teaspoon Doc’s Salt Free Hot sauce
1 teaspoon celery powder
1 teaspoon ground black pepper

Shrimp

32 jumbo shrimp, tiger, cleaned and de-veined with tail on salt and pepper

1/4 cup olive oil

Directions

Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.

Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over. Marinate in fridge for 30 minutes.

Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.