Instructions Jump to Ingredients ↑

  1. Leave the shrimp cocktail sauce on the shelf and instead whir up this fabulously punchy combo of cilantro, garlic and walnuts.

  2. SAUCE 2 large garlic cloves 1/2 cup chopped walnuts 1 1/2 cups packed cilantro (thin stems and leaves)

  3. teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 5 tablespoons extra-virgin olive oil SHRIMP 1/2 lemon, cut into wedges 2 garlic cloves, crushed 1 1/2 lb. shelled, deveined uncooked medium shrimp (21 to 26 count), tails removed if desired 1. With food processor running, drop 2 garlic cloves, one at a time, into machine; process until finely chopped. Add walnuts; pulse until finely chopped. Add cilantro; pulse until finely chopped. Add lemon juice, salt and pepper. With machine running, slowly add oil until mixture is blended.

  4. Boil lemon wedges and 2 garlic cloves in large pot of boiling water 5 minutes to flavor water. Add shrimp; reduce heat to medium-low. Simmer 3 to 4 minutes or until shrimp turn pink; drain. Cool quickly by placing in freezer on large rimmed baking sheet about 10 minutes. Pat dry; toss with sauce. Serve with toothpicks. (Shrimp can be made 3 hours ahead. Cover and refrigerate.)

  5. dozen appetizers PER APPETIZER : 40 calories, 3 g total fat (.5 g saturated fat), 3 g protein, .5 g carbohydrate, 25 mg cholesterol, 50 mg sodium, 0 g fiber


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