Grilled Shrimp Cocktail
by:
After these plump up from a quick brine, and cook in their shells, they'll eat more like peel-and-eat lobster tails than plain old shrimp. Serve this alongside grilled steak, and it'll be not only a great respite from the meat's richness, but it'll give you a surf-and-turf experience, which for me was one of the most exciting things to get at a restaurant when I was little.
ingredients
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serves: 6-8
45 large shrimp, about 2 pounds, peeled and deveined
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh dill
SAUCE:
1 bottle (17 ounces) mild chili sauce
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco® sauce
1/4 teaspoon kosher salt
Servings Per Recipe: 6
Amount per Serving
Calories: 156
- Total Fat: 3.9 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Cholesterol: 66.8 mg
- Sodium: 1603.8 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 4.9 g
- Sugars: 9.1 g
- Protein: 9.3 g
preparation
1. To make sauce: 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 go minutes to 1 hour.
3. Grill over Direct High heat until the shrimp 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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comments
Mommy_loves_to_cook
August 29, 2011