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Smoky Grilled Shrimp with Marie Rose Sauce
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Total Time:

Makes: 6 to 8 servings

This appetizer is like a pumped up version of shrimp cocktail. Instead of poaching the tail-on shrimp, toss them in oil and smoked paprika, thread them onto skewers, and grill until they’re just cooked through. Dip them in a tangy-sweet British sauce made with brandy, lemon juice, hot sauce, ketchup, and mayo for a flavor somewhere between cocktail sauce and Thousand Island dressing. Serve next to some Spinach Dip and Devils on Horseback for a retro party spread.

Special equipment: You’ll need 10 (12-inch) metal or wooden skewers for this recipe. Be sure to soak wooden skewers in water for at least 30 minutes beforehand to keep them from burning on the grill.

Instructions

For the sauce:

  1. 1Place all of the measured ingredients in a medium bowl, season with salt and pepper, and whisk to combine. Refrigerate in a covered container until ready to use.

For the shrimp:

  1. 1Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
  2. 2Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
  3. 3Skewer each shrimp through both the tail and head end, leaving about 1/4 inch of space between each shrimp. Place the skewers on a baking sheet.
  4. 4Arrange the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet.
  5. 5Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.
  • Smoky Grilled Shrimp with Marie Rose Sauce
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