Grilled and Chilled Shrimp with Apricot Ketchup

This recipe is part of the One BIG Recipe: Prime Rib Dinner

GRILLED AND CHILLED SHRIMP WITH APRICOT KETCHUP

Ingredients:

Apricot Ketchup:

• 1 cup (240 ml) dried apricots
• 1 ¼ cup (240 ml) white vinegar
• ½ cup (120 ml) sugar
• 1 teaspoon (5 ml) salt
• 1 ¼ cup (240 ml) water
• 2 tablespoons (30 ml) apricot jam
• 1-inch (2.5 cm) piece horseradish root, peeled

Grilled and Chilled Shrimp:

• 12 shrimp (6-8 per pound/454 g count), peeled and de-veined
• 1 tablespoon (15 ml) chopped garlic
• 2 tablespoons (30 ml) chopped parsley
• ½ teaspoon (2.5 ml) chili flake
• Vegetable oil, as needed

• Micro greens, to garnish

Method:

For the Apricot Ketchup:

In a saucepan over high heat, combine dried apricots, vinegar, sugar, salt, and water, stir to prevent sticking, and bring to a boil.

When the apricot mixture is boiling, reduce the heat to a slow simmer and set a timer for 1 hour.

Stir the apricot ketchup, remove from the heat.

Add apricot jam, blend with an immersion hand blender until smooth. Transfer to an open container with a lot of surface area and refrigerate to cool quickly.

Using a rasp or microplane, grate in the horseradish root, and stir to combine. Set aside until needed.

For the Grilled and Chilled Shrimp:

Preheat grill to high. Brush the grates lightly with oil to prevent sticking.

In a medium bowl, combine shrimp, garlic, parsley, chili flake, and a drizzle of oil, toss to coat.

Grill the seasoned shrimp on the prepared hot grill, 1-2 minutes per side, or until just cooked through.

Transfer to a plate and refrigerate until completely cooled.

To Serve:

Plate the Grilled and Chilled Shrimp with a serving vessel of the Apricot Ketchup.

Garnish with micro greens and serve immediately.