Grilled Shrimp Cocktail


by: Cooking Bird

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.


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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


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

Nutrition Facts
Grilled Shrimp Cocktail

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

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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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