*This meal right here fits into that clean eating thing I talked about in my last post! Missed it? Check it out here*
1 1/2 lbs extra jumbo shrimp, peeled & deveined tails on
1 cup tomatina
1 Tbsp prepared horseradish
salt & pepper
lemonPreheat oven to 450 degrees.
I rinse the shrimp off and pat them dry with paper towels. Toss with a little olive oil, garlic powder, salt and pepper.
Place the shrimp on a lined baking sheet in a single layer. Roast for 5-6 minutes until cooked through and pink in color.
For the Tomatina Cocktail Sauce mix together the tomatina and horseradish. You can adjust the amount of horseradish depending on how much kick you prefer. I find that its better to make the day before so the flavors have plenty of time to meld.
Right before serving I squeeze a little fresh lemon juice on the shrimp. They can be served hot, room temp or cold.
Served mine with a baked potato & some simply grilled asparagus, season with a little salt and pepper.