Grilled Shrimp Cocktail
Transport yourself to a seaside grill with these succulent grilled shrimp, bursting with flavor and served with a zesty cocktail sauce. The shrimp are brined to perfection, ensuring they stay juicy on the grill. The smoky char from the grill adds an extra layer of complexity, making these shrimp a hit at any gathering. Dip them in the tangy cocktail sauce for a burst of freshness with every bite. Perfect for a summer barbecue or as an impressive appetizer for your next dinner party, these grilled shrimp are sure to impress your guests.
— Constant Cookbook
Ingredients
- 1 cup ketchup
- 1 Tbs. grated fresh or jarred horseradish
- 1 tsp. Worcestershire sauce
- 1 tsp. sugar
- Squeeze of fresh lemon juice
- 6 cups water
- 1/2 cup kosher salt
- 2 Tbs. sugar
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 48 large shrimp in the shell, about 2 lb. total
- 2 Tbs. canola oil
Instructions
- To make the cocktail sauce, in a small bowl, whisk together the ketchup, horseradish, Worcestershire, sugar and lemon juice. Set aside at room temperature.
- To make the brine, in a large bowl, combine the water, salt, sugar, cumin and coriander and stir to dissolve the salt and sugar. Use immediately.
- About 2 hours before you are ready to begin grilling, using kitchen scissors, snip open the shell along the length of the back of each shrimp. Then, using the tip of a small knife, cut a shallow groove along the length of the vein and lift it out. Add the shrimp to the brine, cover and refrigerate for 1 1/2 hours.
- If you want to skewer the shrimp, which makes turning them easier, soak 20 wooden skewers in water for at least 30 minutes.
- Prepare a hot fire in a grill. Brush and oil the grill grate.
- Remove the shrimp from the brine and discard the brine. Pat the shrimp dry with paper towels and place in a bowl. Drizzle with the oil and toss to coat evenly. If skewering, hold 2 skewers parallel and about 1 inch apart, and skewer the shrimp onto both skewers, once near the tail end and once near the head. You should be able to get 5 or 6 shrimp on a pair of 10-inch skewers.
- Place the shrimp on the grill directly over the heat and cook for 3 minutes. Turn the shrimp over and cook until the shrimp turn creamy white, about 3 minutes more. This could happen after only 2 minutes on the second side, so pay attention.
- Transfer the shrimp to a platter. If you have used skewers, slide the shrimp off onto the platter. Let everybody peel their own shrimp. Serve with the cocktail sauce. Serves 6 to 8 as an appetizer.
- Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).
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