For the shrimp: Combine the vinegar, honey, cilantro, parsley, chili powder, Dijon, sugar, crushed red pepper, cumin, black pepper, salt, garlic and lemon zest and juice. Slowly whisk in the oil to make a vinaigrette. Set aside 1/2 cup vinaigrette, then combine the remaining vinaigrette with the shrimp in a bowl and let marinate, covered and refrigerated, for 12 to 24 hours.
Heat a grill to medium-high.
Lightly grill the shrimp until just fully cooked, about 2 minutes on each side. Toss with the reserved 1/2 cup marinade and immediately chill, uncovered.
For the Santo Mezquila cocktail sauce: Preheat the oven to 375 degrees F. Lightly spray a small baking sheet or casserole with cooking spray.
Add the garlic and horseradish to the baking sheet and roast until golden brown.
Heat a small saucepot until warmed, then and add 1/2 cup of the Mezquila. Reduce by half. Add the remaining 1/4 cup Mezquila, the garlic and horseradish, and the tomato juice, steak sauce, ketchup, barbecue sauce, Worcestershire, cilantro, lemon zest and fish sauce. Let simmer on low for about 10 minutes. Salt if necessary.
Let cool and serve alongside the shrimp with minced celery or cilantro garnish.
For the pickled vegetable remoulade: Combine the bread-and-butter pickles and their juice, dill pickles and their brine, bell pepper, capers, garlic, hot sauce, sour cream, mayonnaise, scallions, cilantro, parsley, lemon zest and juice, salt and pepper in a bowl. Serve alongside the shrimp.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Tuckaway Tavern and Butchery, Raymond, NH
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