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Grilled Shrimp Cocktail

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Serves 6 | Prep Time 3 hours to overnight | Cook Time 5 minutes

Why I Love This Recipe

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.

Ingredients You'll Need

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

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

1/2 cup olive oil
2 lemons
1/4 cup minced chives


Cocktail Sauce

Stir together ketchup, freshly grated horseradish, bottled horseradish, 2 T lemon juice, Worcestershire, hot sauce and grated shallots; chill 2 hours to overnight.


Combine water, salt, sugar, juice from 2 lemons, squeezed lemon halves, garlic and ice. Stir in shrimp; chill 1 hour.


Whisk together olive oil, juice of 2 lemons, chives, salt and pepper; set aside.

Oil and season shrimp; grill 4 minutes per side until just cooked through. Toss shrimp with oil mixture and serve with cocktail sauce.

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