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Grilled Shrimp Cocktail

June 2010
Grilled Shrimp Cocktail

by 3 people

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Makes: 12 servings

  • 1/2 cup ketchup
  • 1 1/2 tablespoons prepared horseradish
  • Juice of 1/4 lemon
  • A pinch of crushed red pepper
  • 12 peeled and deveined tail-on jumbo shrimp
  • Extra-virgin olive oil, for brushing
  1. In a large bowl, combine 1/2 cup ketchup, 1 1/2 tablespoons prepared horseradish, the juice of 1/4 lemon and a pinch of crushed red pepper. Reserve 1/4 cup of the cocktail sauce. Add 1 dozen peeled and deveined tail-on jumbo shrimp to the bowl and toss to coat. Cover and refrigerate for 4 hours or overnight. Preheat a grill to medium-high. Thread the shrimp at the head and tail ends onto each of twelve 6-inch skewers. Brush both sides of each shrimp with extra-virgin olive oil. Grill for 3 minutes, flip and grill for 1 minute more. Brush with the reserved cocktail sauce.