Seared Shrimp with Thai Cocktail Sauce

recipe
Mint and sambal oelek brighten traditional cocktail sauce. Chili sauce, found near ketchup in the supermarket, is a blend of tomatoes, chili powder, onions, and spices.

Yield:

3 servings (serving size: 7 shrimp and 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 191
Caloriesfromfat 27 %
Fat 5.7 g
Satfat 0.7 g
Monofat 2.2 g
Polyfat 1.9 g
Protein 30.8 g
Carbohydrate 2.3 g
Fiber 0.1 g
Cholesterol 230 mg
Iron 3.7 mg
Sodium 283 mg
Calcium 81 mg

Ingredients

1/2 cup bottled chili sauce (such as Heinz)
4 teaspoons chopped fresh mint
1/2 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1 1/4 teaspoons sambal oelek (ground fresh chile paste), divided
1/8 teaspoon freshly ground black pepper
21 jumbo shrimp, peeled and deveined (about 1 pound)
2 teaspoons vegetable oil

Preparation

Combine first 4 ingredients; stir in 1 teaspoon sambal oelek.

Combine remaining 1/4 teaspoon sambal oelek, black pepper, and shrimp, tossing gently to coat.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 2 1/2 minutes on each side or until done. Serve with sauce.