By Amanda Haas
Serve this spicy, smokin’ shrimp cocktail at your next get together. This grilled shrimp recipe has big-time flavor and comes fully-loaded with a fiery homemade cocktail sauce.
|2 Pound||shrimp with tails, deveined|
|2 Tablespoon||olive oil|
|1 Teaspoon||Old Bay Seasoning|
|2 Tablespoon||prepared horseradish|
|1 Tablespoon||lemon juice|
|To Taste||kosher salt|
|To Taste||freshly ground black pepper|
|Italian Parsley, chopped|
When ready to cook, set the temperature to 350°F (185 C) and preheat, lid closed for 15 minutes.
2 Pound shrimp with tails, deveined
In a large bowl, combine the shrimp with the oil and Old Bay seasoning. If not using seasoning, add 1 tsp salt and 1/2 tsp freshly ground black pepper.
2 Tablespoon olive oil
1 Teaspoon Old Bay Seasoning
Toss until the shrimp are well coated and place shrimp on a baking sheet that will fit on the grill.
Place the baking sheet with the shrimp on the grill and cook until opaque, about 5-7 minutes.
350 ˚F / 177 ˚C
For the Cocktail Sauce: Mix together the ketchup, horseradish and lemon juice. Season to taste with salt and pepper, adding the hot sauce if desired.
1/2 Cup ketchup
2 Tablespoon prepared horseradish
1 Tablespoon lemon juice
To Taste kosher salt
To Taste freshly ground black pepper
Serve the cocktail sauce in a bowl alongside the grilled shrimp and garnish with parsley. Enjoy!
Italian Parsley, chopped
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