• Grilled Shrimp Cocktail
 
  • Grilled Shrimp Cocktail
 

Grilled Shrimp Cocktail

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  • Difficulty1/5
  • Prep time15 mins
  • Cook time5 mins
  • Serves8 - 12
  • HardwoodMesquite

Wood-fired shrimp grills in a flash, this ceviche is hot and spicy. Holler for your favorite people and get down-home summer grillin and relaxin' going in full swing.

Ingredients

Jumbo or Extra-Jumbo Shrimp, peeled and deveined, tail-on2 lbs. (about 36)
EVOO (Extra-Virgin Olive Oil)1/4 cup
Your favorite Traeger Rub or Shakeas needed
Prepared Chile sauce or Ketchup1 cup
Prepared Horseradish, or more to taste2 Tbsp.
Fresh Lemon or Lime Juice1 Tbsp.
Worcestershire sauce1 tsp.
Louisiana-style Hot Sauce, such as Frank's or Crystal1-2 tsp.
Black Pepper, freshly groundas needed
Lemon wedgesfor serving

Preparation

In a medium bowl, toss the shrimp to coat with the olive oil and about 2 teaspoons of your favorite Traeger Rub or Shake.

Thread the shrimp on the bamboo skewers, 2 to a skewer.

Combine the chile sauce, horseradish, lemon juice, Worcestershire sauce, and hot sauce in a small bowl, whisking to blend. Season to taste with pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450F and preheat, lid closed, for 10 to 15 minutes.

Arrange the shrimp skewers on the grill grate. Grill until firm and opaque, 2 to 4 minutes per side. Arrange on a plate or platter with the sauce and lemon wedges.

  • Difficulty1/5
  • Prep time15 mins
  • Cook time5 mins
  • Serves8 - 12
  • HardwoodMesquite