The day after the Scampi, Joel and I went skiing. After ski, I wasn’t in the mood to go out so we stayed in . We had actually cooked up some of the remainder of the 5 lbs. of shrimp we had taken out to cook the scampi. It was in the fridge cold. Joel was happy eating that with cocktail sauce, and I was happy eating that cold shrimp in a salad. I used the Sherry Lemon Vinaigrette Dressing that I already had made. It was delicious, light, and just what we were in the mood for, no fuss no muss, and sometimes you just need to eat lightly, forgo some of those calories. Even with working out all the time, skiing, and hiking the amount of calories can be daunting , it just helps us to indulge a little more frequently. The thing with cold shrimp is you can’t keep it for too long in the fridge, so we had to eat it within 2 – 3 days of cooking it.
Here is my cocktail sauce, which I’m sure you know by now that we like it with a lot of kick. Just alter ingredients to your liking.
Heinz Chili Sauce ( available next to Heinz Ketchup)
Just mix up about a cup of Heinz Chili Sauce, a cup of Ketchup and put in by the tablespoon the white horseradish till you get the consistency you like, and the flavor you like, I know by now how it should look, but you’ll have to taste. Be careful with the horseradish, but you can always add more ketchup to tone it down. These are just the 3 ingredients I use, Use as much or as little as you’ll need. It beats those store bought brands by a mile.