Grilled Shrimp With Horseradish Dip

Roasted red peppers and zippy horseradish liven up everyday mayonnaise to make the perfect tip for sizzling Cajun-spiced shrimp. Then use a red bell pepper as your serving bowl!

• Ready In: 26 mins
• Serves: 6

Ingredients

• 1⁄2 cup  drained roasted red peppers from 12- oz.  jar (patted dry)
• 1⁄4 cup  creamy  horseradish sauce
• 1⁄4 cup mayonnaise
• 18  extra-large shrimp (about 1 lb.)
• 1  tablespoon olive oil
• 1  teaspoon  Old Bay Seasoning (use 30% less sodium variety)
• 1  large red bell pepper, top trimmed and inside hollowed out (optional)
• 1  tablespoon  chopped fresh parsley

Directions

1. Prepare grill for direct-heat cooking, or position broiler rack so that top of shrimp on rack in pan will be 4" from heat source; preheat broiler. In food processor or blender, puree peppers, horseradish sauce and mayonnaise until smooth; reserve.
2. With small, clean scissors, cut through shell at back of each shrimp. Gently peel away shell, leaving tails on. With small knife, loosen dark vein from center; remove. Rinse shrimp; pat dry.
3. In bowl, toss shrimp with oil and Old Bay seasoning. Place on grill or rack set in broiler pan. Grill or broil, turning once, until pink and opaque, 2-3 minutes per side. Transfer to platter. Transfer reserved pepper mixture to serving bowl or, if desired, to bell pepper. Sprinkle shrimp with dip with parsley.