1 quart strawberries, hulled and halved
2 cloves garlic, minced
1-inch chunk fresh ginger, thinly sliced
½-1 jalapeño pepper, halved (remove seeds, if desired)
½ teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons sherry vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1 pound cooked shrimp, shells removed, chilled
In a medium saucepan over medium-high heat, combine the strawberries, garlic, ginger, jalapeño (more or less, depending on your heat tolerance), salt, pepper, vinegar, lemon juice and sugar. Bring to a simmer and cook, stirring frequently, for 20 minutes. Transfer to a blender and purée until smooth. Transfer to a bowl and refrigerate until well chilled.
When the cocktail sauce is chilled, divide it between individual serving bowls or glasses and accompany with shrimp.
Nutrition values per serving: 120 calories, 1.5 g fat (0 saturated), 11 g carbohydrates, 2 g fiber, 6 g sugar, 16 g protein, 115 mg cholesterol, 270 mg sodium.