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.
Author: Garlic & Zest
, peeled, deveined
Crushed Red Pepper Flakes
Ground Black Pepper
Large Shrimp (1 lb)
in a medium bowl. Add
Garlic (1 clove)
Crushed Red Pepper Flakes (1/8 tsp)
Olive Oil (2 Tbsp)
, zest of one
Ground Black Pepper (1/4 tsp)
Toss to coat completely and set for 15-20 minutes to marinate.
Meanwhile prepare cocktail sauce. In a small bowl combine
Ketchup (2/3 cup)
Horseradish (2 Tbsp)
Lemon Juice (1/2 Tbsp)
Worcestershire Sauce (1/2 Tbsp)
Hot Sauce (to taste)
Stir to combine. Adjust seasoning to taste.
Heat grill to medium-high heat - about 400 degrees F (200 degrees C).
Skewer the shrimp through the tail end first then through the "head" section. Having two entry points will hold the shrimp steady on the skewer.
Grill the shrimp for 2-3 minutes. Flip and grill for another 2-3 minutes.
Serve shrimp alongside the cocktail sauce. Can be served warm or chilled.
Fresh horseradish is available in many markets and is worth seeking out. If you can't find it, the sauce won't have that extra punch, but it'll still have great flavor. Use additional bottled horseradish to taste.
Soak your wooden skewers prior to grilling so they don't burn!
Nutrition Per Serving
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