• 1lb. large raw shrimp (if frozen, thawed)
  • 1 tablespoon Cold Smoked EVOO
  • 1/2 teaspoon salt
  • 1 pinch black pepper

Citrus-Chili Cocktail Sauce:

  • 1 tablespoon Tangerine Balsamic
  • 1 teaspoon sriracha
  • 1/2 cup ketchup
  • 1 teaspoon horseradish
  • 2 teaspoon brown sugar
  • 1 each garlic clove, peeled and minced
  • pinch of salt and pepper
  • lemon wedges and fresh parsley for garnish


  1. Preheat oven to 350°F.
  2. Combine shrimp, olive oil, salt and pepper in a large bowl, toss to coat.
  3. Transfer shrimp to a baking sheet and place in the oven.
  4. Bake for 12-15 minutes or until the shrimp are no longer opaque and cooked through.
  5. Remove from the oven and chill in the refrigerator.
  6. Combine balsamic, sriracha, ketchup, horseradish, brown sugar and garlic in a medium bowl, whisk to
    combine the cocktail sauce. Refrigerate until ready to serve.
  7. To serve, peel shrimp (if necessary) and arrange on a platter with cocktail on the side for dipping.
    Serves: 4

*An original Carter & Cavero recipe adaptation from MillPress*