16 large Shrimp, shelled and deveined (if you prefer, leave the tail end on)
4 cups mixed Field Greens


BARBECUE SAUCE
½ cup Ketchup
6 tablespoons Lemon Juice ~ or more to taste
2 -3 tablespoon Horseradish (Gold's White Horseradish)
Fresh Horseradish, peeled and grated ~ to taste (optional)
2 tablespoons Tomato Juice (Sacramento)
2 tablespoons Worcestershire sauce
A big dash of Tabasco Sauce
½ cup chopped Onion
1 teaspoon of minced Garlic or to taste
1 tablespoon of chopped Serrano
¼ cup Olive Oil
Kosher Salt and Freshly Ground Black Pepper, for seasoning
Ancho Chili to taste
Fresh Herbs: Flat Leaf Parsley, Chives, Oregano


Combine all of the ingredients for the Barbecue Sauce in a small bowl.
Taste for seasoning, and adjust.

Season the Shrimp with Salt and Pepper. Place the Shrimp in the sauce and toss to coat. Let sit in the sauce for about 30 minutes.

Brush the Shrimp with the sauce again. Place on a hot, well oiled grill.

Continue basting the Shrimp with the sauce while cooking them.

Cook until just done. (Approximately 3 to 5 minutes)

Place the greens onto 4 plates. Place 4 shrimp on top of each bed of greens.

Drizzle the sauce onto the greens as a dressing.



Makes 4 appetizers