Grilled Shrimp with Grilled Tomato-Tarragon Cocktail Sauce Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			4 plum tomatoes, halved and seeded Canola oil Salt and freshly ground black pepper 1 1/2 tablespoons ketchup 1/8 cup prepared horseradish, drained 1/2 lime, juiced 1/2 tablespoon honey Couple dashes chipotle hot sauce Couple dashes Worcestershire sauce 1 tablespoons chopped fresh tarragon leaves, plus more for garnish 30 Large Shrimp, shells and tails on
			Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Grill for 2 to 3 minutes or until the skins are lightly charred. Place tomatoes and remaining ingredients, except tarragon, in a food processor and process until smooth. Add the tarragon and pulse a few times. Pour into a bowl and serve at room temperature. Garnish with additional tarragon, if desired. TO BBQ SHRIMP: Preheat grill to high, place the shrimp on grill and turn in 2-3 minutes until shell is lightly brown.