Ingredients

• 2 pound bag 16/20 shrimp, peeled and deveined
• 1 cup ketchup
• 4 tablespoons horseradish
• 1 tablespoon worcestershire
• 2 lemons, juiced
• 1 teaspoon Tabasco
• 1 tablespoon capers, minced
• 1/4 cup chives
• 1 cup mayo
• 1 cup unsweetened whipped cream
• 2 tablespoons parsley, chopped

Instructions

Preheat the Wolf Legacy Convection Steam Oven to 210°F on Steam Mode.

Place the shrimp on the perforated pan for the Wolf Legacy Convection Steam Oven in a single layer and place in the preheated Wolf Legacy Convection Steam Oven on rack position 3. Place the solid tray underneath the shrimp to catch any moisture that drips down. Cook for 12 minutes. If the shrimp are frozen, cook for 4 additional minutes.

While the shrimp is cooking make the cocktail and Louie sauce. For the cocktail sauce, in a small bowl combine ketchup, horseradish, sweet pickle relish, worcestershire, lemon juice, and Tabasco. For the Louie, add 1/3 cup of the cocktail sauce to the mayo. Add the capers and chives, and stir until fully combined. Fold in the whipped cream to make a light and airy sauce.

When the shrimp are done steaming, remove them from the Wolf Legacy Convection Steam Oven and put them in a bowl of ice water. Let them sit in the ice water for about 4-5 minutes.

Serve shrimp in a large bowl with both sauces and lemon on the side.