1½ pounds shrimp, extra-jumbo 16 to 20 per pound, thawed if frozen, peeled and deveined
1 lemon, cut into wedges
1 cup chili sauce
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish
¾ teaspoon hot sauce
Preparation
Put the shrimp onto the tray set inside the steaming pot. Squeeze half of a lemon over the shrimp. Secure lid. Select Seafood, set the timer for 6 minutes, and press Start/Stop.
While the shrimp are cooking, combine the chili sauce, lemon zest, lemon juice, horseradish, and hot sauce in small bowl. Reserve.
Once timer expires, test the shrimp to confirm they are cooked through. Let cool to room temperature, then cover and chill in the refrigerator for at least 1 hour. Once chilled, serve with the cocktail sauce and remaining lemon wedges.
