Shrimp Cocktail with Fancy Schmancy Cocktail Sauce

Adapted from a Bobby Flay recipe. Gluten free, casein free. Very low salicylate. My kids aren\'t crazy about shrimp, so we use this as an adult recipe.


2 quarts cold water
2 tablespoons sea salt
3 limes, quartered
1 1/2 pounds large shrimp, peeled and deveined
12 tomatillos, husked and washed
4 shallots, coarsely chopped
6 cloves garlic, chopped
2 tablespoons unrefined safflower oil
Sea salt
3 tablespoons malt vinegar
1/4 cup prepared horseradish, drained
1/4 cup chopped fresh parsley leaves


Fill a medium saucepan with the water; squeeze the lime juice into the saucepan and then throw the wedges in.
Add the sea salt.
Bring to a boil. Boil for 5 minutes.
Turn the heat off, add shrimp, cover, and let the shrimp sit in the liquid for 15 minutes.
Drain the shrimp.
Dump it in a bowl, cover, and chill in the refrigerator for at least 1 hour. In the meantime, whip up the cocktail sauce.
Preheat oven to 350.
Place tomatillos, shallots, garlic in a large pan toss with the oil, and season with sea salt.
Cook until the mixture is soft, but do not allow it to brown, about 20 minutess.
Transfer to a food processor and process until smooth.
Add the vinegar, horseradish, and parsley.
Pulse just to combine.
Season with sea salt to taste.
Scrape into a bowl, cover, and refrigerate for at least 1 hour.

See other recipes submitted by Heidi Jackson