Warm Shrimp Cocktail
2 lbs jumbo shrimp, peeled and deveined, tails intact
2 tbsp olive oil
kosher salt and freshly ground black
pepper, to taste
For the Cocktail Sauce:
1/2 cup ketchup
1/2 cup chili sauce
2 tbsp onion, minced
1 tsp puréed chipotle chili peppers in adobo sauce
3 tbsp prepared horseradish
1 tbsp lemon juice
1 tsp lemon zest
kosher salt, to taste
Preheat barbecue on MEDIUM. Brush or spray the cooking grids with vegetable oil to prevent sticking.
Meanwhile, combine the ingredients for the cocktail sauce in a medium bowl, and reserve. Toss the shrimp with olive oil, salt and pepper, then place on the barbecue.
Grill approximately 2-3 minutes per side, turning with tongs, until opaque and firm. Do not overcook. Serve warm with cocktail sauce.
Recipe from Gathering Around The Grill Cookbook