Yield: 24 portions
Portion Size: 5 shrimp with 1/4 cup sauce

Rosarita® Fire Roasted Tomato Salsa44300 11005 6 cups
Water 4 cups
Salt 2 tbsp
Lime juice, fresh 1/4 cup
Shrimp, 21-25 count, peeled and deveined (120 each) 5-1/2 lb
Fire-Roasted Dipping Sauce
Lime juice, fresh 1/4 cup
Orange juice 1/2 cup
Hunt's® Tomato Ketchup27000 382512 cups
Rosarita® Fire Roasted Tomato Salsa44300 11005 3-1/2 cups
Cayenne pepper, ground 1-1/4 tsp


  1. To make SHRIMP: In a sauce pot, combine Rosarita® Fire-Roasted Salsa, water, salt and lime juice. Bring to a boil.
  2. Add shrimp in batches and cook until pink and tender, about 2 minutes. Remove and cool; do not rinse.
  3. To make FIRE-ROASTED DIPPING SAUCE: In a large bowl, combine lime juice, orange juice, Hunt's® Ketchup, Rosarita® Fire-Roasted Salsa and cayenne pepper. Mix well to combine and chill for 2 hours, or overnight.
  4. To make ONE PORTION: Serve 5 shrimp with 1/4 cup Fire-Roasted Dipping Sauce.
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