A simple, classic shrimp cocktail using Blueberry White Pepper Not Ketchup instead of cocktail sauce. Blueberry Not Ketchup and seafood: We’re talking love at first sight.



   1 pound raw shrimp, deveined, tail on

  1 Tablespoon olive oil

  1/4 teaspoon salt

  1/8 teaspoon white pepper

  1/2 cup fresh blueberries

  1/2 cup Blueberry White Pepper Not Ketchup

  Toothpicks or small skewers, for serving

  *20 minutes | 6-8 servings





  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper
  2. In a large bowl, toss the shrimp with the olive oil, salt, and white pepper. Spread the shrimp out on the baking sheet in a single layer. Roast the shrimp in the oven 5-7 minutes until they are pink and cooked through. Remove the baking sheet from the oven and let the shrimp cool completely.
  3. To serve, thread one blueberry and one shrimp onto each toothpick or skewer. Serve with the Blueberry White Pepper Not Ketchup as a dipping sauce.