Ingredients (14)
For the sauce:
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons brandy
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon hot sauce, such as Tabasco
- 1 teaspoon Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
For the shrimp:
- 2 tablespoons vegetable oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds large shrimp (about 45 shrimp), peeled (but with the tails intact) and deveined
- 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
- Calories305
- Fat21.11g
- Saturated fat2.93g
- Trans fat0.06g
- Carbs5.07g
- Fiber0.34g
- Sugar2.31g
- Protein20.82g
- Cholesterol198.02mg
- Sodium1072.46mg
- Nutritional Analysis per serving (6 servings) Powered by
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
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.
Tips for Shrimp
Instructions
- 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:
- 1Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
- 2Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
- 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.
- 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.
- 5Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.
Recommended from Chowhound
Guides
The Best of Pumpkins: Why They're the Ultimate Fall Fruit
by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...
Recipe Round-Ups
13 Essential Apple Recipes for Fall
by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...
Recipe Round-Ups
9 Fall Salads That Put a Fresh Spin on Autumn Produce
by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...