Gambas with spicy dip
A zesty, sweet and spicy taste of Spain
About this recipe
If you're hoping to throw a vibrant summer barbecue, there's no better way than by whisking your guests away to sunny Spain.
We never have a bad word to say about traditional barbecue food, but if you prefer food that is altogether more delicate and refined, gambas are your answer.
By making the most of some common cupboard ingredients and tossing them together with a sprinkling of fresh lime, this sweet and spicy tapas speciality will guarantee your gathering is one to remember.
- 12 small gambas
- 5 tblsp Ketchup
- 1 1/2 tblsp horseradish
- 1 tblsp of Worcestershire sauce
- 1 tsp tabasco
- Juice and grated zest of 1/2 lime
How to make
- For the dip, mix the ketchup, horseradish, Worcestershire sauce, tabasco and lime juice and zest together in a bowl.
- Cut the gambas open at the back and remove the vein. Sprinkle them thoroughly with salt and bake until crispy. Set them aside to rest on a cedar board and serve with the spicy dip.