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Oct 7, 2016

Grilled Shrimp CocktailRecipe from Weber's Real Grilling™ by Jamie Purviance

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Grocery List

Fresh Produce

  • 0.5 oz fresh dill
  • 6 garlic cloves
  • 1 lemons

Meat / Poultry / Seafood

  • 2 lb large shrimp (21/30 count)

Oil and Spices

  • 1 tbsp extra-virgin olive oil
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp kosher salt

Condiments

  • 0.25 tsp hot pepper sauce
  • 1 tbsp mayonnaise
  • 12 oz mild chili sauce
  • 2 tsp prepared horseradish
  • 1 tsp Worcestershire sauce

Ingredients

Sauce

  • 1 bottle (12 ounces) mild chili sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon hot pepper sauce
  • ¼ teaspoon kosher salt

  • 2 pounds shrimp (21/30 count), peeled and deveined
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced garlic
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh dill

Instructions

  1. In a medium bowl mix the sauce ingredients. Cover with plastic wrap and refrigerate until ready to use.
  2. In a medium bowl combine the shrimp with the remaining ingredients, except the dill. Toss gently to evenly coat the shrimp. Cover and refrigerate for 30 minutes to 1 hour.
  3. Prepare the grill for direct cooking over high heat (450° to 550°F).
  4. Brush the cooking grates clean. Grill the shrimp over direct high heat, with the lid closed as much as possible, until they are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Place the shrimp in a medium bowl. Add the dill and toss to coat them evenly. Serve warm with the sauce.

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