Beach Bum Seaside Recipes. Grilled Shrimp Cocktail
At home at a tailgate party or as the sun is going down at the shore.
Grilled Chile Rubbed Shrimp Cocktail
Provided to BeachBumHQ.com as a courtesy of Ray Lampe - Dr. BBQ
From “The NFL Gameday Cookbook”
Written by Ray “Dr. BBQ” Lampe and published by Chronicle Books 2008
- 24 jumbo shrimp, peeled and deveined
- 16 bamboo skewers soaked in water for one hour
Chili Rub
- 1 tablespoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon dried oregano
- Pinch of salt
Cocktail Sauce
- 1 cup prepared chili sauce
- ¼ cup prepared horseradish
- Juice of 1 lemon
- Pinch of cayenne (optional)
Prepare the grill to cook medium-high. Prepare a big bowl of ice for cooling the shrimp after cooking. Skewer the shrimp, three at a time and doubling up the skewers. To prepare the rub, put the chili powder, cinnamon, oregano and salt in a small bowl and mix together. Sprinkle the rub over the shrimp on both sides. Grill the shrimp for 3 to 4 minutes on each side or until they are opaque. When the shrimp are done, slide them off of the skewers into the bowl of ice. Toss the shrimp with the ice to cool them and stop the cooking process. When the shrimp are cool, transfer them to a plate covered with paper towels. Refrigerate for 30 minutes.
To prepare the sauce, add the chili sauce, horseradish, lemon and cayenne to a small bowl and whisk them together. Serve 6 shrimp per guest with a dollop of sauce and a few lemon slices.
Makes 4 servings