Yield
6 servings
Ingredients
- 2 pounds large (18 – 20 shrimp per pound) shrimp, peeled with tail on and deveined
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 3 tablespoons grated onion
- 3 tablespoons finely minced fresh French parsley
- 1 tablespoon finely minced garlic
- 2 teaspoons salt
- ½ teaspoon pepper
Cocktail Sauce:
- 1 cup ketchup
- 2 – 3 tablespoons fresh lemon juice or juice of one juicy lemon
- 1 tablespoon prepared horseradish or to taste
- ½ teaspoon Worcestershire sauce or to taste
Directions
- Place shrimp in large freezer bag and add olive oil, lemon juice, onion, parsley, garlic, salt and pepper. Close bag and press lightly with fingers to mix ingredients well. Marinate in refrigerator 1 hour or up to 24 hours.
- Make cocktail sauce: combine all ingredients. Cover and refrigerate until time to serve or up to 1 week.
- Prepare grill. Skewer shrimp* or cook in grilling basket. Grill shrimp for about 1 – 1 ½ minutes per side. Don’t overcook.
- *If skewering shrimp, soak bamboo skewers in water for 30 minutes before grilling. Or use metal skewers.
