Succulent, citrus-marinated shrimp, perfectly grilled and served chilled with a zesty, house-made spicy cocktail sauce. A refreshing twist on a classic favorite.
Yield: |
4-6 servings as an appetizer |
Active Time: |
30 minutes |
Start to Finish: |
30 minutes |
For this recipe you’ll need:
For the shrimp:
1 pound shrimp, peeled and deveined
2 tablespoons grapeseed oil
1 lemon, zested
Salt and pepper to taste
1/2 lemon, juiced
For the cocktail sauce:
1/2 cup chili sauce
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
Directions:
- Heat a gas or charcoal grill over medium heat; you can also use an indoor grill pan.
- In a medium-size bowl, toss together the shrimp, grapeseed oil and lemon zest, and season with salt and pepper to taste.
- Grill on the first side until the shrimp are golden brown, 2 to 3 minutes. Flip and continue to cook an additional minute, or until the shrimp are just cooked through.
- Transfer the shrimp to a platter, and finish with a squeeze of fresh lemon juice.
- To prepare the cocktail sauce, whisk together the chili sauce, ketchup, horseradish, lemon juice, Worcestershire and hot sauce. Transfer to a ramekin and serve with the grilled shrimp.
