A little heat, a little sweet and a whole lot of flavor!
¼ CUP FRESH PARSLEY LEAVES
¼ CUP FRESH BASIL LEAVES
½ CUP OLIVE OIL
½ CUP CIDER VINEGAR
½ CUP MUSTARD
¼ CUP PREPRED HORSERADISH
2 GREEN ONIONS – finely chopped
1 CELERY RIB – finely chopped
2 TB KETCHUP – or to taste
PINCH OF SUGAR – optional
2 TSP PAPRIKA
PINCH OF SALT – to taste
¼ TSP TABASCO SAUCE – to taste
1 LARGE GARLIC CLOVE – minced
SPRINKLE OF BLACK PEPPER – to taste
3-3 ½ LBS LARGE SHRIMP – cooked and peeled
Add parsley, oil, vinegar, mustard, ketchup, horseradish, scallions, celery, garlic, paprika, sugar, Tabasco, salt, pepper to the bowl of a food processor and pulse until almost smooth with just a little texture – about 30 or 40 seconds.
With a spatula, scrape into a separate bowl that will be large enough to hold the shrimp.
Add the shrimp, stir well until all combined, refrigerate covered for 8-10 hours.
Serve over cooked rice for a warm meal or shredded iceberg lettuce for a cool dish. Pass additional marinade to spoon over shrimp.
NOTE: when I make this dish to serve as a warm dish over cooked rice, I increase the marinade by half as my family likes to pour it on!