SAUTEED SHRIMP COCKTAIL

SAUTEED SHRIMP COCKTAIL
Serves 4

1/2 cup (125 mL) olive oil
1 tablespoon (15 mL) minced garlic
2 pounds (1 kg) large or extra-large shrimp, peeled, deveined
1 lemon, zest (grated rind) and juice
1/2 cup (125 mL) chili sauce
2 ripe tomatoes, diced
1/4 cup (50 mL) horseradish
1 tablespoon (15 mL) soy sauce
1 bunch fresh, flat-leaf parsley, minced
2 green onions, thinly sliced

In a large, heavy frying pan, heat oil over low heat. Add garlic and cook,
stirring occasionally, until golden but not browned. Raise heat to medium
and add shrimp.

Cook, stirring occasionally, until they begin to turn pink. Add lemon zest
and juice, chili sauce, tomatoes, horseradish and soy sauce. Turn heat to
high and bring mixture to a simmer. Remove from heat and stir in parsley and
green onions.