CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE

Cumin-Roasted Shrimp with Green Chile Cocktail Sauce image

Provided by @MakeItYours

Number Of Ingredients 7

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1 1/2 pounds peeled and deveined large shrimp, tails on
4 tablespoons olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Two 4.5-ounce cans chopped green chile peppers
1/2 cup loosely packed fresh cilantro leaves
2 tablespoons fresh lime juice (from 1 lime)

Steps:

Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)Copyright 2014 Television Food Network, G.P. All rights reserved.
From Food Network Kitchen