GILMAN Gemini GOG100R, Manual

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11
TEX MEX ROASTED SHRIMP
Ingredients
- 2/3 CUP CHILI SAUCE
- 1/3 CUP KETCHUP
- 1/4 CHOPPED FRESH CILANTRO
- 2 TABLESPOONS PREPARED DRAINED HORSERADISH
- 1 SMALL JALAPENO CHILE, MINCED
- 1/2 TEASPOON LIME ZEST
- 1 TABLESPOON FRESH LIME JUICE
- 16 JUMBO SHRIMP
- 1 TABLESPOON OLIVE OIL
- 1/2 TEASPOON SEA SALT
- 1/4 TEASPOON FRESHLY GROUND PEPPER
Directions
Cocktail Sauce: In a medium bowl, stir together the chili sauce, ketchup, cilantro,
horseradish, jalapeño and lime zest and juice. Refrigerate.
Shell and devein the shrimp, leaving the tails on. In a large bowl, toss together
the shrimp, oil, salt and pepper.
Add 2 to 3 tablespoons water to the Oil Drip Tray and slide back into place.
Press the top of the Basket tabs together to remove the lid and open the basket.
Fill with the shrimp in one layer and replace the Basket lid so the bundles fit
snugly. Place the loaded Basket into the Oven chamber with the square tip end
toward the Drive Port, resting the handle on the Handle Port. Press down into
place until it locks securely. Close the Glass Lid. Set the Temperature to 250°C
and the Timer to 10 minutes. Roast until time is up. Serve with the cocktail
sauce.