Shrimp with Cocktail Sauce & Cilantro Pesto

You can poach the shrimp yourself or buy pre-cooked shrimp.

• 3 lb. cooked large shrimp, peeled with tails on

For the cocktail sauce:

• 3/4 cup tomato ketchup
• 1/4 cup fresh lemon juice
• 2 to 3 Tbs. prepared horseradish, to taste
• 1/2 tsp. celery seeds
• 1/4 tsp. ground allspice
• A few dashes Tabasco sauce, to taste

For the cilantro pesto:

• 2 cups loosely packed cilantro leaves and tender stems
• 1/3 cup unsalted roasted peanuts
• 1 clove garlic
• 1 fresh jalapeño, cored and seeded
• 3 scallions, trimmed and roughly chopped
• 1 Tbs. fish sauce
• 1/3 cup fresh lime juice
• 1/4 cup peanut oil

To make the cocktail sauce:

In a bowl, stir all the ingredients together. Add more horseradish or hot sauce to taste. Chill before serving.

To make the cilantro pesto:

In a food processor, combine the cilantro, peanuts, garlic, jalapeño, and scallions. Process to a rough paste. Add the fish sauce and lime juice; process until the sauce begins to turn creamy. With the motor running, slowly pour in the oil; process until combined. Chill before serving.