Grilled Shrimp Cocktail

Process: Simple
Cooking: Fish
Preparation: Quick Cook (up to 30 mins)

Twenty-four 8- to 12-count
unpeeled shrimp
(this means shrimp that come
8 to 12 to a pound)


Brine 8 cups water
1⁄4 cup kosher salt
2 tablespoons granulated sugar
2 lemons
4 garlic cloves, peeled, and grated
on a Microplane grater
3 cups ice

1⁄3 cup canola or vegetable oil
1⁄2 cup extra virgin olive oil Juice of
2 lemons
1⁄4 cup minced chives
Kosher salt
Freshly ground coarse black pepper
1 recipe Amped- Up Cocktail Sauce
2 lemons, each cut into 4 wedges

Techniques Used

Add Texture

Board Dressing

Glisten With Oil


1. Combine all of the brine ingreients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice. For each of the shrimp, using a paring knife, cut along the curve of the back of the shrimp, and remove the vein, keeping the shells intact. Clip the feet off with a small pair of scissors. Place the shrimp in the brine and refrigerate for 1 hour.

Cooking Method

2. Preheat all grates of a well- oiled charcoal or gas grill to medium.

3. Remove the shrimp from the brine and lightly pat dry with paper towels. In a bowl, toss the shrimp in the canola oil. In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.

4. Place the shrimp on the grate, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes.

5. Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.