- 1 1/2pounds uncooked large shrimppeeled and deveined
- 1tablespoon butter
20 Minute Marinade
- 2tablespoons olive oil
- 3 garlic cloves, minced
- 1tablespoon reserved Cocktail Sauce
- 2 1/2teaspoons Old Bay Seasonings
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 1/2cup chili sauce(tomato based such as Heinz)
- 1/2cup ketchup
- 2tablespoons prepared horseradishmore or less to taste
- 2teaspoons lemon juice
- 1teaspoon Worcestershire sauce
- 1/4teaspoon hot saucemore or less to taste
- fresh parsley
- lemon juice(taste first)
Add all of the Cocktail Sauce ingredients to a medium bowl. Whisk to combine. Remove one tablespoon to a large bowl or freezer bag (for your shrimp marinade). Store the remaining Cocktail Sauce in the refrigerator.
Add all marinade ingredients to 1 tablespoon cocktail sauce and whisk to combine. Add shrimp and stir until evenly coated. Marinate at room temperature for 20-30 minutes.
Melt 1 tablespoon butter over medium-high heat in a large skillet. Add shrimp and cook just until opaque, about 3 minutes. Season with additional salt and pepper if desired. Remove shrimp to a plate. NOTE: You will need to work in 2 batches unless you have an extra large skillet (as pictured in video) or your shrimp will steam instead of sauté.
NOTE: Soak wooden skewers for at least 30 minutes in water before grilling or broiling.
Thread shrimp onto skewers.
Grease grill and heat to medium high heat. Grill shrimp for 3-5 minutes on each side or just until shrimp has become pink and firm being careful to not overcook.
Remove shrimp from grill and generously brush with 1-2 tablespoons melted butter. Season with additional salt and pepper to taste if desired.