1/2 tablespoon freshly grated horseradish
1/4 cup dried cranberries
1 tablespoon grated orange zest
1 tablespoon citrus juice (lemon, lime, and orange)
1 cup veal or beef demi-glace or brown sauce
12 fresh, large shrimp (16-20 count) peeled and deveined
Kosher salt and freshly ground pepper to taste
Soak four 12-inch skewers in water. Combine horseradish, cranberries, zest, citrus juice, and demi-glace in small saucepan. Simmer 10 minutes, then strain. Set sauce aside. Place 3 shrimp on each skewer. Season with salt and pepper. Grill over hot coals until shrimp turn pink and become opaque (may use broiler for about 5 minutes). Serve hot or chilled with sauce on side for dipping.
Yield: 4 servings
Source: Aureole, Las Vegas
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