Note: This recipe originally appeared in the "Three's a Charm" matchmaking column.
This variation on the classic shrimp cocktail features a riff on a green goddess sauce, a creamy dressing brightened by handfuls of fresh herbs. In this version, tangy Greek yogurt and mayonnaise are blended with avocado, basil and lime juice to keep the dish fresh, while the final addition of prepared horseradish brings a mild kick and just enough vinegar to keep this dressing light on its feet. Pair with a zesty white wine, like Greco di Tufo.
For the shrimp
• 2 pounds large, raw shrimp, peeled and deveined (12 to 15 count)
• Olive oil
Preheat oven to 425° F. In a large bowl, toss the shrimp with a few tablespoons of olive oil to coat, and season with salt and pepper. Spread the shrimp in an even layer on a baking sheet and roast for 6 to 7 minutes until cooked through. Allow the shrimp to cool before serving. Serves 6.
For the sauce
• 1 cup mayonnaise
• 1 cup Greek yogurt
• 1 cup fresh basil leaves, lightly packed
• 2 tablespoons minced chives
• 1 tablespoon fresh lime juice, plus one teaspoon
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon prepared horseradish, plus one teaspoon
• 1/2 avocado
Combine all ingredients in a food processor and blend until smooth. Season with salt and pepper to taste. Store in the refrigerator until ready to use. (The sauce can be made several hours ahead of time.) Yields about three cups.