Sauteed shrimp cocktail
- 2 tablespoons olive oil
- 1 pound jumbo shrimp, peeled but tail left on, deveined
- 1 tablespoon herbes de Provence
- Salt and freshly ground black pepper
- 1¼ cups plain yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons whole-grain mustard
- 1½ tablespoons pure maple syrup
- 1 teaspoon turmeric
- ¼ cup chopped fresh basil leaves
Instructions:
The sight of a platter of jumbo shrimp at a party always makes guests happy, but the usual shrimp cocktail is served ice-cold and, in my opinion, is pretty flavorless. I think shrimp taste so much better served warm— especially with this simple and colorful dipping sauce to dunk them into.
- In a large skillet, heat the oil over medium-high heat.
- Add the shrimp and herbes de Provence. Season with salt and pepper. Cook until the shrimp are pink and cooked through, about 2 minutes on each side. Remove from the heat.
- In a small bowl, mix together the yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil. Season with salt and pepper.
- Arrange the shrimp on a serving platter with the bowl of dip in the center.