12 small gambas
5 tablespoons of Ketchup
1 1/2 tablespoon horseradish
1 tablespoon of Worcestershire sauce
1 teaspoon tabasco
Juice and grated zest of 1/2 lime
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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.