Grilled Shrimp Cocktail

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Master Chef
Jan 4, 2005
Savannah, GA and Somewhere near Lexington, NC
Grilled Shrimp Cocktail
from Weber's Recipe of the Week

Grill overDirect/High heat

1 bottle (12 ounces) 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

45 large shrimp (about 2 pounds), peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon 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

To make sauce: In a medium bowl, mix together the sauce ingredients. Cover with plastic wrap and refrigerate until ready to use.

In a medium bowl, combine the shrimp with the remaining ingredients, except the dill. Toss gently to evenly coat the shrimp. Cover and refrigerate for 30 minutes to 1 hour.

Grill over Direct High heat until the shrimp are firm to the touch and just turning opaque in the center, 2 to 4 minutes, turning once. Place the shrimp in a medium bowl. Add the dill and toss to coat them evenly. Serve warm with the sauce.

Makes 6 to 8 servings

Latest posts

Top Bottom