1/2 cup drained, roasted red peppers, patted dry
1/4 cup creamy horseradish sauce
1/4 cup light mayonnaise
18 extra lg shrimp, peeled, deveined
1 tbsp olive oil
1 tsp low-sodium Old bay seasoning
1 lg red pepper, trimmed, seeded
1 tbsp chopped fresh parsley

Prepare grill for direct heating. In a blender, puree peppers, horseradish sauce, and mayommaose until smooth. Reserve.

In a bowl, toss shrimp with Old bay seasoning. Place shrimp on grill. Grill, turning once until pink. Transfer to platter. Transfer reserved mix to serving bowl.

Sprinkle shrimp with parsley.

Submitted by: Sherry Monfils