Best Grilled Shrimp With Chili Cocktail Sauce Recipes

Grilled Shrimp With Chile and Garlic image

Provided by Ali Slagle

Time 25m

Yield 4 servings

Number Of Ingredients 6

6 garlic cloves
1/2 to 1 fresh hot chile, such as jalapeño or Fresno (depending on the chile's kick and your heat tolerance)
1/4 cup mayonnaise
1 1/2 teaspoons kosher salt (such as Diamond Crystal)
Heaping 1/4 teaspoon baking soda
1 1/2 pounds large shrimp, peeled and deveined, tails on, patted dry

Steps:

Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.

Grilled Shrimp with Chili Cocktail Sauce image

Yield serves 4

Number Of Ingredients 13

2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice (juice of 1/2 lemon)
1 tablespoon hot sauce (eyeball it)
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 celery stalk from the heart with leafy tops, finely chopped
Coarse black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon sweet smoked paprika
Salt
A small handful of fresh flat-leaf parsley leaves, finely chopped, for garnish

Steps:

Combine the first seven ingredients in a bowl and season with pepper to taste, then chill.
Heat a grill pan or grill to medium-high.
Dress the shrimp with the EVOO, paprika, and salt and pepper. Skewer the shrimp on metal skewers to help in turning them and grill until the shrimp are opaque and firm, 7 to 8 minutes. Pile the shrimp on a platter and pour the sauce over or pass the sauce at the table. Garnish with the parsley.