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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bobby Flay
20 large shrimp, shells removed, deveined
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped fresh thyme
salt and freshly ground pepper
6 plum tomatoes, cut in half, seeds removed and grilled
2 tablespoons of prepared ketchup
¼ cup fresh horseradish
2 tablespoon fresh lime juice
2 tablespoon fresh lemon juice
dash of hot pepper sauce
2 dashes of Worcestershire sauce
salt and freshly pepper
Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste.