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Weber Grill Restaurant Grilled Shrimp Cocktail

Ingredients

Sauce

  • 1 (12 ounce) bottle mild chili sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 2 teaspoons prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Tabasco sauce
  • 1/4 teaspoon kosher salt

Shrimp

  • 45 large shrimp (about 2 pounds total, peeled and de-veined)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons finely chopped fresh dill

Instructions

  1. Sauce: In a medium bowl mix all sauce ingredients together. Cover with plastic wrap and refrigerate until ready to use.
  2. Shrimp: Place the shrimp in medium bowl. Add all the remaining ingredients (except dill). Toss gently to evenly coat shrimp. Cover and refrigerate for 30 minutes to 1 hour.
  3. Thread each shrimp through the head and tail onto skewers.
  4. Place skewers on cooking grate and grill shrimp over direct high heat until just cooked, 2 to 3 minutes, turning once halfway through grilling time. Remove shrimp from skewers and place in a medium bowl. Add dill and toss to coat evenly. Arrange shrimp on platter.
  5. Serve warm or at room temperature with sauce.

Yield: 6-8 servings

Source: Randy Waidner, Executive Chef for Chicago's Weber Grill Restaurant


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