Grill & Chill Shrimp Cocktail
- Level: Intermediate
- Yield: 6 to 8 servings
- Total: 13 hr 55 min (includes marinating and cooling times)
- Active: 1 hr
Ingredients
Shrimp:
1/3 cup red wine vinegar
1/4 cup honey
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
1 tablespoon chili powder
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
2 teaspoons crushed red pepper
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon salt
2 ounces fresh garlic cloves (about 10), minced
Zest and juice of 1 lemon
1 1/2 cups canola oil
2 pounds medium to large tail-on shrimp, peeled and deveined
Santo Mezquila Cocktail Sauce:
Nonstick cooking spray, for the pan
2 tablespoons minced garlic
2 tablespoons horseradish
3/4 cup Guy Fieri’s Santo Mezquila
12 ounces tomato juice
4 ounces steak sauce
1 1/2 cups ketchup
1/2 cup barbecue sauce (preferably Kansas City style—sweet and thick; if not, may have to add more sugar to recipe)
1/4 cup Worcestershire sauce
1 tablespoon finely chopped fresh cilantro, plus more for garnish, optional
1 tablespoon lemon zest
1 tablespoon fish sauce
Salt
Minced celery, for garnish, optional
Pickled Vegetable Remoulade:
2 ounces bread-and-butter or sweet pickles, chopped, plus 1 1/2 teaspoons pickle juice
2 ounces dill or half-sour pickles or giardiniera, chopped, plus 1 1/2 teaspoons brine
2 ounces red bell pepper, small dice
1 ounce capers
1 ounce garlic (about 5 cloves), minced
1 ounce favorite hot sauce, or more if you like heat!
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons minced chives or scallions
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh parsley
Zest and juice of 1 lemon
Salt and pepper
Directions
- 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.