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This version of Shrimp Cocktail, will blow your guests away. The original recipe came from Giada DeLaurentis. I changed just a few ingredients to give it a little more depth of flavor. Thank you Giada for the base recipe!
For the Shrimp
1 lb. Raw Jumbo Shrimp, peeled (tails on) & de-veined
Provencal Herbs
Basil Infused EVOO
Salt & Pepper
Preheat oven to 350 degrees.
Season shrimp with herbs, oil, salt & pepper.
Allow to rest for 30 minutes @ room temperature.
MEANWHILE: MAKE THE SAUCE
Place on a baking sheet in a single layer.
Cook shrimp 5-8 minutes until just cooked through.
Transfer to a serving platter.
Place sauce into a small bowl & place on platter.
Serve warm or room temperature.
For the Sauce
6 oz. Plain Yogurt
2 T Mayonnaise
2 T Whole Grain Dijon Mustard
1½ T Maple Syrup
1 tsp Turmeric
2 T Fresh Chopped Basil
Combine all ingredients & set aside.
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