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Grilled Shrimp Cocktail

Recipe from Weber's Real Grilling™ by Jamie Purviance

  • People

    Serves 6 to 8

  • Prep Time

    15 mins

  • Marinating Time

    30 mins to 1 h

  • Grilling Time

    2 to 4 mins

Ingredients
Instructions

the Ingredients

20151023095413 4S

Sauce

  • 1 bottle (12 ounces) 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
 
  • 2 pounds 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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

A unique way to serve a shrimp cocktail! The sauce is as easy to make as opening a bottle of store-bought.
  • 4S Step1
    In a medium bowl mix the sauce ingredients. Cover with plastic wrap and refrigerate until ready to use.
  • 4S Step2
    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.
  • Wa Gas Dh 16X9
    Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • 4S Step5
    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.

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