Serves 4
Preheat 350 degrees

Shrimp:
1 lb. raw tiger prawns (16 – 20 count size)
Juice of 2 limes
1 TBS canola oil
1 TBS seafood seasoning blend

Dipping Sauce:
2 TBS blueberry preserves
1/2 tsp prepared horseradish
1/2 tsp dijon mustard

Peel and devein shrimp and place in plastic freezer bag. Place remainder of ingredients in bag and zip close. Press and massage shrimp to distribute marinade evenly. Place in refrigerator for at least 10 minutes. Meanwhile, prepare dipping sauce.

Mix all ingredients in a bowl, cover with plastic wrap and place in refrigerator. Remove shrimp from marinade and place on a sheetpan. Spread each shrimp out evenly making sure none are touching each other. Place pan in preheated oven for 8 – 9 minutes, until shrimp are opaque.

Remove from oven and let rest 1 minute before serving with dipping sauce.

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