Grilled Shrimp with Fire-Roasted Cocktail Sauce

Though this recipe is perfectly scrumptious served as a classic shrimp cocktail with steamed shrimp, the smokiness of the grill adds a rich layer of…you guessed it, flavor to this timeless appetizer.

Makes 4 servings

1 tablespoon olive oil

1/2 teaspoon garlic salt

16 jumbo shrimp (about 1 pound), peeled and deveined

1 cup Fire-Roasted Cocktail Sauce (see below)

1 tablespoon chopped flat-leaf (Italian) parsley

1 lemon, cut into 4 wedges or 8 slices

Preheat a grill to medium-high or preheat a grill pan over medium-high heat.

Combine the oil and garlic salt in a medium bowl. Add the shrimp and toss well.

If using a grill, place the shrimp on skewers before placing on grill. Place the shrimp on the grill or grill pan and cook for about 3 minutes on each side, or until pink and firm. Remove from the heat.

Spoon 1/4 cup of cocktail sauce into each of 4 decorative glasses. Top with 4 shrimp per glass. Sprinkle with the parsley and garnish with the lemon wedges or slices.

Per serving: 150 calories, 5 g total fat (1 g saturated), 170 mg cholesterol, 340 mg sodium, 2 g total carbohydrates, (1 g sugars), 0 g fiber, 23 g protein

Fire-Roasted Cocktail Sauce

This zippy cocktail sauce doesn’t contain any sugar, unlike most bottled brands available in the supermarket. If you prefer a milder cocktail sauce, omit the horseradish. This is the perfect dip with fresh seafood, such as the Grilled Shrimp Cocktail

Makes 1 cup

1 cup canned no-salt-added fire-roasted diced tomatoes

1 tablespoon horseradish

1 tablespoon lime juice

1/4 teaspoon Chipotle Puree (page 000; optional)

Combine all the ingredients in a blender or food processor and puree until smooth. Transfer the sauce to a jar and chill for at least 30 minutes before using to let the flavors meld. The sauce will keep in the refrigerator for about 1 month.

Per 1/4 cup: 20 calories, 0 g total fat (0 g saturated), 0 mg cholesterol, 160 mg sodium, 4 g total carbohydrates (2 g sugars), <1 g fiber, 1 g protein

**With permission from  Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-Natural Recipes by Cheryl Forberg RD (Rodale)

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