Take A Page Out Of Ina Garten's Book And Use This Salad Dressing For Shrimp Dip - Tasting Table

"Also known as Louis sauce, a dressed-up Thousand Island offers a creamy, sweet brininess that serves as a delightful contrast to the traditional acidic heat from classic cocktail sauce. The unexpected pairing is difficult to put down."

"While you can use store-bought dressing to make the sauce for the shrimp, a homemade recipe made with mayo, ketchup, capers, gherkins, sweet pickles, lemon juice, salt, and pepper can be stirred until smooth and adjusted to taste. The briny kick from the capers and gherkins ensures that the mayo isn't too rich, while fresh lemon juice brightens the mixture to let perfectly-prepared shrimp shine."

"Shrimp coated in olive oil, salt, and pepper can be roasted in eight to 10 minutes in an oven set to 400 degrees Fahrenheit. The shrimp will be lightly caramelized on the outside and remain juicy in the middle."

Ina Garten advocates for Thousand Island dressing, also known as Louis sauce, as an alternative to cocktail sauce for shrimp. This classic sauce, dating back to 1915 at San Francisco's St. Francis Hotel, combines mayo, ketchup, capers, gherkins, sweet pickles, lemon juice, salt, and pepper for a creamy, sweet, and briny flavor that contrasts beautifully with roasted shrimp. The dressing can be customized with heat-enhancing ingredients like chili sauce or pickled jalapeños. Garten prefers roasting shrimp over boiling, coating them in olive oil, salt, and pepper, then roasting at 400 degrees Fahrenheit for eight to ten minutes to achieve caramelized exteriors while maintaining juicy interiors. Homemade dressing can be prepared in advance for convenient entertaining.

Read at Tasting Table