Give the classic shrimp cocktail a summery twist! Cook the shrimp on the grill and serve with a zesty sauce — it’s a great starter for a cookout on the patio.
Grilled Shrimp Cocktail
For the cocktail sauce:
1 cup (8 oz./250 g.) ketchup
1 Tbs. grated fresh or jarred horseradish
1 tsp. Worcestershire sauce
1 tsp. sugar
Squeeze of fresh lemon juice
For the shrimp brine:
6 cups (48 fl. oz./1.5 l.) water
1/2 cup (4 oz./125 g.) kosher salt
2 Tbs. sugar
1 tsp. ground cumin
1 tsp. ground coriander
48 large shrimp in the shell, about 2 lb. (1 kg.) total
2 Tbs. canola oil
To make the cocktail sauce, in a small bowl, whisk together the ketchup, horseradish, Worcestershire, sugar and lemon juice. Set aside at room temperature.
To make the brine, in a large bowl, combine the water, salt, sugar, cumin and coriander and stir to dissolve the salt and sugar. Use immediately.
About 2 hours before you are ready to begin grilling, using kitchen scissors, snip open the shell along the length of the back of each shrimp. Then, using the tip of a small knife, cut a shallow groove along the length of the vein and lift it out. Add the shrimp to the brine, cover and refrigerate for 1 1/2 hours.
If you want to skewer the shrimp, which makes turning them easier, soak 20 wooden skewers in water for at least 30 minutes.
Prepare a hot fire in a grill. Brush and oil the grill grate.
Remove the shrimp from the brine and discard the brine. Pat the shrimp dry with paper towels and place in a bowl. Drizzle with the oil and toss to coat evenly. If skewering, hold 2 skewers parallel and about 1 inch apart, and skewer the shrimp onto both skewers, once near the tail end and once near the head. You should be able to get 5 or 6 shrimp on a pair of 10-inch skewers.
Place the shrimp on the grill directly over the heat and cook for 3 minutes. Turn the shrimp over and cook until the shrimp turn creamy white, about 3 minutes more. This could happen after only 2 minutes on the second side, so pay attention.
Transfer the shrimp to a platter. If you have used skewers, slide the shrimp off onto the platter. Let everybody peel their own shrimp. Serve with the cocktail sauce. Serves 6 to 8 as an appetizer.
Recipe from Williams-Sonoma Grill Master, by Fred Thompson.