Ingredients

The following ingredients have 2 Servings
  • 1 pound medium wild caught shrimp, peeled deveined (see notes for substitute)
  • 1/2 to 2/3 cup fresh cranberries
  • 1/2 bunch basil leaves, chopped
  • 1/2 to 2/3 cup gluten free cocktail sauce*
  • 2 teaspoons lemon juice or lime juice
  • Pinch kosher salt
  • 1 teaspoon honey, optional
  • 1 Tablespoon olive oil, optional for more creaminess
  • 1-2 teaspoons fresh tabasco or chili sauce, optional for extra spiciness
  • Pinch of black pepper and/or peppercorns and fresh herbs, for garnishing

Instruction

  • First, in a large pot, boil the shrimp until they turn pink or about 2-3 minutes. Drain the water and allow the shrimp to cool to room temperature and place in ice.
  • In a blender, combine the cranberries, basil, and cocktail sauce. Add in 1- 2 teaspoons of lemon juice, salt, and honey. Blend until smooth. Slowly add in olive oil for extra creaminess and/or tabasco sauce for extra heat, if desired.
  • Spoon sauce into bowl and garnish with black pepper, extra cranberries, and herbs.
  • Place shrimp and veggies around the bowl and garnish platter with extra basil. Squeeze fresh lemon on top of shrimp before serving. (Shrimp are safe at room temperature for 2 hours but need to be on ice to maintain freshness if left out longer.)