Mike Garten
Turn up the heat on the classic shrimp cocktail appetizer! We’re serving smoky grilled shrimp with fiery horseradish.
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Cal/Serv:
105
Yields:
4
– 6
servings
Total Time:
0
hours
15
mins
tbsp.
prepared horseradish, squeezed of excess moisture
tsp.
grated lemon zest plus 2 tablespoons lemon juice
tbsp.
plus 1 teaspoon Worcestershire sauce, divided
tsp.
hot sauce (optional)
lb.
large peeled and deveined shrimp (26- to 30-count)
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- Heat grill to medium-high. Make cocktail sauce: In bowl, combine ketchup, horseradish, lemon zest and juice, 1 teaspoon Worcestershire sauce, and hot sauce if using; transfer to serving bowl.
- In large bowl, toss shrimp with 1 tablespoon Worcestershire sauce and 1/2 teaspoon salt, then thread onto skewers (2 to 3 shrimp per skewer). Grill, basting with remaining 2 tablespoons Worcestershire sauce, until opaque throughout, 2 to 3 minutes per side. Serve with cocktail sauce.
NUTRITIONAL INFORMATION (per serving): About 105 calories, 0.5 g fat (0 g saturated), 17 g protein, 580 mg sodium, 10 g carbohydrate, 0 g fiber
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