Grilled Shrimp with Grilled Tomato Cocktail Sauce

This zippy cocktail sauce can be made in a snap without so much as one dirty pot. Simply grill all of your vegetables and throw them into[ a blender with two essential cocktail sauce ingredients: Worcestershire sauce and prepared horseradish. Whether you serve the sauce warm or at room temperature alongside shrimp hot off the grill, the dish is perfect for a party or as a simple dinner-just toss a crisp salad and get some crusty bread to complete the meal.]

Total Time:
35 min
15 min
5 min
15 min

6 to 8 servings

  • 2 ripe Roma tomatoes
  • 1/2 large yellow onion, cut into three or four 1/2-inch rounds
  • 1 lemon, halved
  • 3 tablespoons extra-virgin olive oil, plus more for oiling the grill grates
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon honey
  • 1 tablespoon prepared horseradish
  • Hot sauce, to taste
  • 2 pounds large shrimp, peeled and deveined
  • Prepare a grill or large grill pan for high heat.

  • Put the tomatoes, onion, and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.

  • Arrange the tomatoes, onion and lemon cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat

  • Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth with the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.

  • Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.

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