grilled shrimp cocktail
I got the idea for this post when I was in the ketchup aisle at the grocery store. I was instructed to buy a specific ketchup for burgers we were having that night. The last time I had bought this stuff, I succumbed to the lure of a bogo (buy one, get one) and bought a brand that both Scott and Emily harumphed over. As in, “harumph — we don’t eat that kind of ketchup” I won’t get into specifics here, but suffice to say that I wasn’t going to make the same mistake again.
As I was carefully selecting my tomato-ey condiment, I noticed a man a few feet away, lamenting over prepared cocktail sauce. The nosy, busybody part of me wanted to say to him, “you know, it’s really easy to make your own cocktail sauce — and so much better.” Then I thought, “don’t butt in where, you’re not wanted,” and continued on my way. But I was still thinking about that cocktail sauce when I got home. And that’s how we got to this point. I guess that I’m secretly hoping that man will come across my blog and see the error of his ways.
I felt like I would be cheating by sharing this 10-seconds-to-make dipping sauce without something substantial to go with it, so I thought you might also enjoy these extra-large shrimp — grilled until just pink and served with the aforementioned cocktail sauce. We certainly did.
This dipping sauce can be adjusted to your tastes. If you like spice –adjust the horseradish accordingly and if you really want to amp it up, a few dashes of hot sauce will do the trick. Personally, I like to feel a little burn, but not to the extent that it clears my sinuses. That’s roughly the ratio I’ve documented in this recipe.
- 1 pound large shrimp, peeled and deveined
- 1 clove garlic, minced
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons olive oil
- 1 lime, zested
- 1/4 teaspoon freshly ground pepper
- 1/3 cup ketchup
- 1 tablespoon prepared horseradish
- 1 teaspoon lemon juice
- 1 teaspoon worcestershire sauce
- a few drops of your favorite hot sauce (optional)
- Special equipment: 10" metal or wooden skewers
- Place shrimp in a medium bowl. Add garlic, red pepper flakes, olive oil, lime zest and pepper. Toss to coat completely and set for 15-20 minutes to marinate.
- Meanwhile prepare cocktail sauce. In a small bowl combine ketchup, horseradish, lemon juice, worcestershire sauce and hot sauce (if desired). Stir to combine. Adjust seasoning to taste.
- Heat grill to medium high heat -- about 400 degrees. Skewer the shrimp through the tail end first then through the "head" section. Having two entry points will hold the shrimp steady on the skewer. Grill the shrimp for 2-3 minutes per side, or until pink and firm.
- Serve shrimp alongside cocktail sauce.
- If using wooden skewers, be sure to soak them in water for an hour before threading the shrimp onto them. This will prevent the skewers from catching fire on the grill.