Grilled Shrimp with Chili Cocktail Sauce
This recipe uses classic shrimp cocktail ingredients like chili sauce and horseradish to prepare just the right sauce for grilled shrimp that's been sprinkled with smoked paprika.
Dovetailing tip: Peel and devein an additional 1/2 pound of shrimp to use in Orzo salad with Shrimp and feta on day 5.
|2/3 to 3/4||cup chili sauce|
|2 tablespoons||prepared horseradish|
|2 tablespoons||lemons juice, about 1/2 lemon|
|1 tablespoon||hot sauce, eyeball it|
|2 teaspoons||Worcestershire sauce|
|1 teaspoon||celery seed, 1/3 palmful|
|1 rib||celery from heart with leafy tops, finely chopped|
|coarsely ground black pepper|
|16||jumbo shrimp, peeled and deveined|
|2 tablespoons||extra-virgin olive oil|
|1 teaspoon||smoked sweet paprika|
|a small handful parsley, finely chopped|
Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
Heat a grill pan or grill to medium-high.
Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.