Grilled Shrimp Cocktail

Name: Grilled Shrimp Cocktail
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters minced chives; 118 milliliters extra virgin olive oil; 4 garlic cloves, peeled, and grated on a Microplane grater; 2 Tbsps granulated sugar; 2 Tbsps high-quality bottled horseradish; 2 Tbsps freshly grated horseradish root (see Note); 1 Tbsp hot sauce; 710 milliliters ice; 2 Juice of lemons; 473 milliliters ketchup; 8 servings Kosher salt; 2 Tbsps freshly squeezed lemon juice; 2 lemons, each cut into 4 wedges; 8 servings Freshly ground coarse black pepper; 2 mediums shallots, peeled, and grated on a Microplane grater; 8 Twenty-four 8- to 12-count unpeeled shrimp (this means shrimp that come to a pound); 79 milliliters canola or vegetable oil; 2 liters water; 2 Tbsps Worcestershire sauce

You can never have too many hor d'oeuvre recipes, so give Grilled Shrimp Cocktail a try. This gluten free, dairy free, and pescatarian recipe serves 8. One portion of this dish contains around 3g of protein, 23g of fat, and a total of 305 calories. If you have horseradish root, vegetable oil, kosher salt, and a few other ingredients on hand, you can make it. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate for at least 2 hours, but preferably overnight for the flavors to develop.

Ingredients you will need

Cocktail Sauce

Equipment you will use

Bowl

Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar.

Ingredients you will need

Brine

Sugar

Salt

Equipment you will use

Bowl

Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice.

Ingredients you will need

Garlic

Lemon

Brine

Juice

Ice

For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors.

Ingredients you will need

Pasta Shells

Shrimp

Equipment you will use

Kitchen Scissors

Knife

Place the shrimp in the brine and refrigerate for 1 hour.

Ingredients you will need

Shrimp

Brine

Preheat all grates of a well-oiled charcoal or gas grill to medium.

Equipment you will use

Grill

Remove the shrimp from the brine and lightly pat dry with paper towels.

Ingredients you will need

Shrimp

Brine

Equipment you will use

Paper Towels

In a bowl, toss the shrimp in the canola oil.

Ingredients you will need

Canola Oil

Shrimp

Equipment you will use

Bowl

In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.

Ingredients you will need

Lemon Juice

Olive Oil

Chives

Equipment you will use

Bowl

Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.

Ingredients you will need

Shrimp

Equipment you will use

Grill

Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.

Ingredients you will need

Salt And Pepper

Cocktail Sauce

Lemon Wedge

Olive Oil

Equipment you will use

Grill

Bowl

Fresh horseradish is available in many markets and is worth seeking out. If you can't find it, the sauce won't have that extra punch, but it'll still have great flavor. Use additional bottled horseradish to taste.

Ingredients you will need

Horseradish

Sauce

Reprinted with permission from Serious Barbecue: Smoke, Char, Baste, &

Equipment

Ingredients

Servings:

59milliliters

minced chives 118milliliters

extra virgin olive oil 4

garlic cloves, peeled, and grated on a Microplane grater 2Tbsps

granulated sugar 2Tbsps

high-quality bottled horseradish 2Tbsps

freshly grated horseradish root (see Note)1Tbsp

hot sauce 710milliliters

ice 2

Juice of lemons 473milliliters

ketchup 8servings

Kosher salt 2Tbsps

freshly squeezed lemon juice 2

lemons, each cut into 4 wedges 8servings

Freshly ground coarse black pepper 2mediums

shallots, peeled, and grated on a Microplane grater 8

Twenty-four 8- to 12-count unpeeled shrimp (this means shrimp that come to a pound)79milliliters

canola or vegetable oil 2liters

water 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Menage a Trois Limelight Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.