Ingredients

• 1 cup kimchi, such as Mother in Law's (vegan)
• 1/2 cup mayonnaise
• 3 tablespoons ketchup
• 1 teaspoon grated ginger
• 1/4 teaspoon kosher salt
• 2 pounds cooked and peeled large shrimp

Instructions

1. Pulse the kimchi in a food processor to roughly chop. Add the mayonnaise, ketchup, ginger and salt; pulse to combine. Store in the refrigerator for at least 1 hour or until ready to use.
2. Serve with peeled shrimp for dipping.