I loooove shrimp cocktail, but standard cocktail sauce has a LOT of you-know-what. So here’s a great solution – marinate the shrimp before serving and forgo the sauce. Your guests (and taste buds) will thank you.
1 c. orange juice
1 c. lemon juice
3/4 c. no-salt-added ketchup
1/4 c. olive oil
1/2 c. diced onion (1 extra small onion)
1 1/2 T. prepared horseradish
1 T. dried cilantro
1 1/2 lbs. cooked, peeled and de-veined shrimp, tails on
Combine all ingredients in a large bowl (or large zip-top bag) and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.