close up on cooked shrimp and parsley

Citrus Shrimp Platter

Citrus Shrimp Platter
Citrus and spice with a fresh and zesty sauce for shrimp that can be made the day before.






1 cup finely chopped fennel (medium)
1 cup of cocktail sauce
2 Tablespoons orange juice
1 ½ Tablespoons lemon juice
1 Tablespoon grated orange peel
1 teaspoon ground fennel seed
¼ teaspoon lemon-pepper seasoning
Salt to taste
¼ teaspoon white pepper
¼ teaspoon black pepper
2 pounds shelled, deveined cooked large shrimp (21-30count)

In a large bowl whisk all ingredients together except the shrimp. Add the shrimp; toss to coat well: Cover. Refrigerate 8 hours or overnight. Serve at room temperature.

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