1
bottle (340 milliliters) ketchup-style 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
910 grams
large shrimp (21/30 count), peeled and deveined, tails left on
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
In a medium bowl mix the sauce ingredients. Cover with plastic wrap and refrigerate until ready to use.
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.
Related Grill Skills
Peeling and Deveining Shrimp (Tails Left On)
Mincing Garlic
Prepare the grill for direct cooking over high heat (230° to 290°C).
Prepare the grill for cooking over high heat (260°C).
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.
Brush the cooking grates clean. Grill the shrimp over 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.