Restaurant Recipes
Weber Grill Restaurant Grilled Shrimp Cocktail
Yield: 6 to 8 servings
Ingredients
Sauce
- 1 (12 ounce) bottle mild chili sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon mayonnaise
- 2 teaspoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco sauce
- 1/4 teaspoon kosher salt
Shrimp
- 45 large shrimp (about 2 pounds total, peeled and de-veined)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh dill
Instructions
Sauce
- In a medium bowl mix all sauce ingredients together. Cover with plastic wrap and refrigerate until ready to use.
Shrimp
- Place the shrimp in medium bowl. Add all the remaining ingredients (except dill). Toss gently to evenly coat shrimp. Cover and refrigerate for 30 minutes to 1 hour.
- Thread each shrimp through the head and tail onto skewers.
- Place skewers on cooking grate and grill shrimp over direct high heat until just cooked, 2 to 3 minutes, turning once halfway through grilling time. Remove shrimp from skewers and place in a medium bowl. Add dill and toss to coat evenly. Arrange shrimp on platter.
- Serve warm or at room temperature with sauce.
Attribution
Randy Waidner, Executive Chef for Chicago's Weber Grill Restaurant