Balsamic Shrimp Cocktail

We love traditional cocktail sauce with horseradish as much as anyone, but we are here to tell you there is another way to dip shrimp that will surprise you! Consider instead a deep rich complex sauce with a sweet/hot component quite different from spicy horseradish. You may not go back!

One bit of advice - you can whip this up in no time and serve right away, the sauce is quite simple. However, like with any sauce, you are better off letting it sit for a few hours in the fridge before serving - the flavors will combine better and 'meld'.
ingredients

• 1 cup ketchup
• 2 tablespoons Pastamore Traditional Barrel-Aged Balsamic Vinegar
• ½ to 1 teaspoon cayenne pepper (to taste)
• 12 large prawns, deveined, cooked and peeled
• parsley sprig (optional as garnish)

Mix the first three ingredients in a small bowl, allow to chill for a couple of hours in the fridge (flavors will meld). Carefully spoon a small amount into the bottom of two martini glasses - you will end up with extra cocktail sauce. Arrange 6 shrimp evenly around each glass. Garnish with parsley, if desired.

Serves 2 as an appetizer.