Paleo Broiled Shrimp Cocktail with Tarragon Sauce
Why This Recipe Works
For the easiest-ever version of shrimp cocktail, we bypassed the traditional method of poaching the shrimp in a work-intensive broth known as a court bouillon, and instead put the high heat of the broiler to work. A simple rub of salt, pepper, coriander, and cayenne infused the shrimp with flavor, while a little paleo-friendly coconut sugar helped the shrimp caramelize quickly under the broiler. Instead of a traditional cocktail sauce, we paired the shrimp with a creamy homemade aïoli. Chives provided a mild onion flavor, and lemon juice and fresh tarragon contributed brightness.