Roasted Shrimp with Three Sauces

When serving this seafood main dish, feel free to substitute your favorite cocktail sauce for the sauce recipes provided.

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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: overnight
  • Cool: 15 mins

Roasted Shrimp with Three Sauces

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Directions

  1. Move oven rack to upper third of oven (6 to 8 inches from top of oven). Preheat oven to 475 degree F. Thaw shrimp or salmon if frozen. Rinse and pat dry.

For Shrimp:

  1. In a lightly greased baking pan arrange shrimp in a single layer. Brush with cooking oil. Sprinkle with salt and pepper. Bake, uncovered, for 10 minutes or until opaque, turning once. Cool in pan on a wire rack for 15 minutes. Transfer to a large bowl, cover tightly, and chill overnight.

For Salmon:

  1. Brush salmon with oil; sprinkle with salt and pepper. Place in a shallow roasting pan. Roast, uncovered, about 15 minutes or until fish flakes easily when tested with a fork in thickest portion. Cool 30 minutes. Wrap in plastic wrap and chill overnight.
  2. Prepare Bread-and-Butter and Mango sauces.
  3. About 30 minutes before serving, remove shrimp or salmon from refrigerator and transfer to a serving bowl or platter. Prepare Avocado Sauce.
  4. Serve shrimp with the three sauces. If serving salmon, place cooked fish on a medium serving platter and arrange sauces around the fish. Guests may cut off portions of fish with a serving spatula or fork. Makes 6 servings.

Avocado Sauce

Directions

  1. In a small bowl combine avocados, green onion; and lime juice.

Mango-Tomato Sauce

Directions

  1. In a small bowl combine mango, grape tomatoes, and red onion. Cover and chill overnight.

Bread-and-Butter Pickle Sauce

Directions

  1. In a small bowl combine mayonnaise, bread-and-butter pickles, and orange or lemon peel. Cover and chill overnight.
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Nutrition Facts (Roasted Shrimp with Three Sauces)

  • Per serving:
  • 635 kcal ,
  • 47 g fat
  • (7 g sat. fat ,
  • 20 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 272 mg chol. ,
  • 897 mg sodium ,
  • 17 g carb. ,
  • 4 g fiber ,
  • 11 g sugar ,
  • 36 g pro.
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