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)
I love herring. Grew up eating it out of the jar, same way I slugged orange juice from the container with the fridge door open. Of course at the herring salad bar last week, being the good Norwegian vegetarian I am, I put together a salad sans fish. The dressings weren’t marked, so I put a few that I recognized – or thought I recognized – on a plate to dip my salad in. I walked back to the table, where my brother was cutting into an egg (over-easy). It was the first day he’d been hungry in weeks due to an adverse reaction to an anti-seizure drug. He’d developed every side effect known including mood swings and lack of appetite – two things Minnesota Norwegians are not known for. So the whole wheat toast, sausage and hash browns that lined the periphery of his plate didn’t bother me one bit. The man is 6’1, weighs 150 pounds, and hasn’t enjoyed a bite of food since his 12-hour brain beating in late June. He’d earned some food love. 
Uncle Bonehead with our niece MichaelaI dived into my salad, dipping forkfuls into a little of this dressing, a little of that dressing, a little of…what the…? 
And this:
And I rode underneath the walkway to Target Field, where I was yesterday on the comfy club level, thanks to tix from a very nice boss :)
Musselman's Healthy Picks Apple Sauce provides a good daily source of fiber and calcium as well as antioxidants from Granny Smith apples (in this case).