Shrimp with Peach Cocktail Sauce

Name: Shrimp with Peach Cocktail Sauce
Yield: Serves 4
Ingredients: 1 large very ripe peach, peeled and pitted; 1 tablespoon finely grated peeled fresh horseradish; 2 tablespoons grade A maple syrup; 1 tablespoon champagne vinegar; 1 teaspoon fresh lime juice; 1 teaspoon sugar; 1/2 teaspoon kosher salt; 1/4 cup champagne vinegar; 5 sprigs fresh thyme; 1 dried bay leaf, plus fresh leaves for garnish; 1 tablespoon plus 1 teaspoon kosher salt; 1 pound large (16- to 20-count) shrimp, shelled and deveined, tails kept intact; Celery leaves, for garnish

January 24, 2012

I love to present this in martini glasses like an old-school shrimp cocktail. The sauce has the horseradish bite of the classic, but with a juicy, sweet freshness from the peach. Traditionally, the shrimp would be chilled first, but I serve them warm for a hit of hot and cold at the same time in each bite.

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