Plump shrimp swimming in a spicy and buttery garlic lemon sauce is my idea of a good time. The Firecracker Cocktail Sauce brings the heat, which I couldn’t get enough of. I served this with plenty of bread to sop up the delicious scampi sauce.

—Vianney Rodriguez, Food Editor

Firecracker Cocktail Sauce

1/4 cup ketchup
1–2 tablespoons prepared white horseradish
2 tablespoons chunky salsa
1 teaspoon fresh lime juice
Dash Worcestershire sauce
1 teaspoon salt
Diced jalapeño peppers (optional)

Shrimp Scampi

1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
4 tablespoons (1/2 stick) butter
5 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
Zest of 1 lemon
Juice of 1/2 lemon
1/2–1 teaspoon finely minced jalapeño pepper, seeds removed
2 tablespoons chopped fresh parsley

Cook’s Tip: The Firecracker Cocktail Sauce can be easily adjusted for your spice level preference. The amount of horseradish, spice level of your salsa and whether you include jalapeño all will affect the heat of the sauce.

1. Firecracker Cocktail Sauce In a small bowl, mix ketchup, 1 tablespoon horseradish, salsa, lime juice, Worcestershire sauce, salt and jalapeño, if desired, until well combined. Taste and add additional horseradish if desired. Cover and refrigerate until ready to serve.

2. Shrimp Scampi Pat shrimp dry and season with salt and pepper. In a large skillet, heat olive oil and butter over medium heat until butter is melted and foamy.

3. Add garlic and red pepper flakes, if desired, cooking just until fragrant, about 30 seconds. Add shrimp in a single layer and cook 1½–2 minutes per side, just until pink and opaque.

4. Remove skillet from heat and stir in lemon zest, lemon juice and jalapeño. Sprinkle with fresh parsley.

5. To serve, arrange shrimp on a platter and spoon garlic-lemon butter over the top. Serve warm with the cocktail sauce on the side for dipping or drizzling.

Serves 4.