Korean Shrimp Cocktail
- 1 cup kimchi such as Mother in Laws (vegan)
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 1 teaspoon grated ginger
- 1/4 teaspoon kosher salt
- 2 pounds cooked and peeled large shrimp
- As seen on: Giada's Holiday Handbook, Season 2, Episode 2. Vintage-Inspired Happy Hour.
- Place the kimchi in the bowl of a food processor. Pulse to roughly chop. Add the mayonnaise, ketchup, ginger and salt. Puree to combine. Store in the refrigerator for at least an hour or until ready to use. Serve with peeled shrimp for dipping.