Inspired by Turkish meze culture, this shrimp cocktail brings boiled shrimp together with a spicy olive-oil sauce and lets it chill in the fridge. Meat-free but built on seafood, it's a light, spicy snack for pescatarians.
Boil the peeled shrimp in salted water for 3 minutes until pink, then plunge into ice water.
Whisk together the olive oil, hot pepper paste, lemon juice, crushed garlic and salt, then toss with the boiled shrimp.
Chill the cocktail in a covered container in the fridge, letting the spices soak into the shrimp.
Sprinkle with parsley and serve cold.
Skip the ice bath after boiling and the shrimp overcooks into a rubbery texture, so don't stretch the boiling time. Allergens: contains shellfish (shrimp).
Using sweet pepper paste with a few drops of hot sauce instead lets you dial the heat up or down yourself.
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