Spicy Grilled Shrimp Cocktail

Name: Spicy Grilled Shrimp Cocktail
Yield: serves 6
Ingredients: 1/4 cup olive oil; Juice and grated zest of 1 lemon; 2 cloves garlic, minced; 1 tablespoon finely chopped fresh thyme; 1 tablespoon finely chopped fresh parsley; 1/2 teaspoon crushed red-pepper flakes; Kosher salt and freshly ground black pepper to taste; 2 pounds large shrimp, peeled and deveined; Twelve 8-inch wooden skewers, soaked in water for 30 minutes; Vegetable oil, for grilling; 1 recipe chipotle cocktail sauce (recipe follows); Green onions, for garnish (optional); 1 cup ketchup; 1 tablespoon prepared horseradish; 1 chipotle pepper packed in adobo sauce, minced; 1 tablespoon adobo sauce; Juice of 1/2 lemon; Kosher salt and freshly ground; black pepper; (makes about 1 cup)

December 14, 2011

Oh my, if you love shrimp, this quick, easy grilled-seafood appetizer will make any celebration festive.

Recipe information

Yield
serves 6

Ingredients

1/4 cup olive oil

Juice and grated zest of 1 lemon

2 cloves garlic, minced

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh parsley

1/2 teaspoon crushed red-pepper flakes

Kosher salt and freshly ground black pepper to taste

2 pounds large shrimp, peeled and deveined

Twelve 8-inch wooden skewers, soaked in water for 30 minutes

Vegetable oil, for grilling

1 recipe chipotle cocktail sauce (recipe follows)

Green onions, for garnish (optional)

CHIPOTLE COCKTAIL SAUCE

1 cup ketchup

1 tablespoon prepared horseradish

1 chipotle pepper packed in adobo sauce, minced

1 tablespoon adobo sauce

Juice of 1/2 lemon

Kosher salt and freshly ground

black pepper

(makes about 1 cup)

Preparation

Step 1
Preheat your grill to medium-high heat, using charcoal, or turn your gas grill to medium-high heat.
Step 2
Whisk together the olive oil, lemon juice, lemon zest, garlic, herbs, red-pepper flakes, salt, and pepper in a casserole dish. Add the shrimp, and toss to coat. Thread the shrimp onto wooden skewers, four per skewer, being sure not to overcrowd them, so they can cook evenly. Let them marinate in the remaining sauce at room temperature for 15 minutes.
Step 3
Lightly oil the grill grates with vegetable oil, using a clean tea towel. Grill the shrimp, 2 minutes per side. Remove the shrimp from the skewers, and place on a large platter. Sprinkle with green onions, and serve with the chipotle cocktail sauce.
CHIPOTLE COCKTAIL SAUCE
Step 4
Combine all the ingredients in a medium bowl.

Image may contain: Pat Neely, Human, Person, Food, Meal, Restaurant, Cafeteria, and Buffet

Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends. Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.

TagsShrimp Shellfish Seafood Chipotle Chile Vegetable Starter Snack Dinner Lunch Dairy Free Gluten Free Nut Free Grilling Cookbooks

Recipe information

Ingredients

CHIPOTLE COCKTAIL SAUCE

Preparation

Step 1

Step 2

Step 3

CHIPOTLE COCKTAIL SAUCE

Step 4

Recipe notes