Break out the newspaper and gather ‘round the table—this messy recipe is too fun to pass. When these perfect bites unite with boiled fresh corn on the cob and baby red potatoes, it’s a full-on shrimp boil feast that can’t be beat.

Ingredients
3/4 cup unsalted ketchup
1/2 cup grated fresh horseradish or 2/3 cup prepared horseradish
1 1/2 tablespoons fresh lemon juice
1 tablespoon lower-sodium soy sauce
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper
3 quarts water
2 cups dry white wine (such as sauvignon blanc)
3/4 cup Old Bay seasoning
6 thyme sprigs
4 lemons, halved
4 bay leaves
2 pounds large shrimp, unpeeled

Preparation
1. Combine first 6 ingredients in a bowl; stir well.

2. Combine 3 quarts water, wine, Old Bay, thyme, lemons, and bay leaves in a large saucepan over high heat; bring to a boil. Add shrimp to pan; cook 3 minutes. Drain well. Spread shrimp on a large tray covered with newspaper. Serve with sauce.

YIELD: Serves 8 (serving size: about 4 shrimp and about 2 tablespoons sauce)

CAL 136 FAT 1.3g; PROTEIN 16g; CARB 14g; SODIUM 542mg

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