Grilled Shrimp Cocktail
INGREDIENTS
  • Cooking Time: 5 minutes
  • Servings: 6
  • Preparation Time: 3 hours to overnight
  • Cocktail Sauce
  • 2 cups ketchup
  • 2 T freshly grated horseradish
  • 2 T bottled horseradish
  • 2 T lemon juice
  • 1-1/2 T Worcestershire
  • 1 T hot sauce
  • 2 finely grated shallots
  • Brine
  • 8 cups water
  • 1/4 cup kosher salt
  • 2 T sugar
  • 2 lemons
  • 4 minced garlic cloves
  • 3 cups ice
  • 24 large unpeeled deveined shrimp
  • Shrimp
  • 1/2 cup olive oil
  • 2 lemons
  • 1/4 cup minced chives
  • salt
  • pepper
  • oil
DIRECTIONS
  1. Cocktail Sauce
  2. Stir together ketchup, freshly grated horseradish, bottled horseradish, 2 T lemon juice, Worcestershire, hot sauce and grated shallots; chill 2 hours to overnight.
  3. Brine
  4. Combine water, salt, sugar, juice from 2 lemons, squeezed lemon halves, garlic and ice. Stir in shrimp; chill 1 hour.
  5. Shrimp
  6. Whisk together olive oil, juice of 2 lemons, chives, salt and pepper; set aside.
  7. Oil and season shrimp; grill 4 minutes per side until just cooked through. Toss shrimp with oil mixture and serve with cocktail sauce.
RECIPE BACKSTORY
After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp.