Grilled Shrimp with Spicy Homemade Cocktail Sauce
The classic shrimp with cocktail sauce recipe with a little BBQ magic.
From: Marshall — October 26, 2009
24 jumbo shrimp, peeled and deveined
16 bamboo skewers soaked in water for one hour
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 cup prepared chili sauce
¼ cup prepared horseradish
Juice of 1 lemon
Dash of hot sauce
Prepare the grill to cook medium-high. Prepare a big bowl of ice covered with plastic wrap for cooling the shrimp after cooking. Skewer the shrimp, three at a time and doubling up the skewers. To prepare the rub, put the chili powder, salt, garlic powder, and cayenne in a small bowl and mix together.. Sprinkle the rub over the shrimp on both sides. Grill the shrimp for 3 to 4 minutes on each side or until they are opaque. When the shrimp are done, slide them off of the skewers onto the plastic wrap on top of the bowl of ice. After a few minutes turn the shrimp to cool both sides and to help stop the cooking process. When the shrimp are cool, transfer them to a plate covered with paper towels. Refrigerate for 30 minutes.
To prepare the sauce, add the chili sauce, horseradish, lemon, and hot sauce to a small bowl and whisk them together. Serve 6 shrimp per guest with a dollop of sauce and a few lemon slices.
by Ray Lampe