For those summer get-togethers that we all love to have, shrimp cocktail is a kickin' crowd-favorite. Without fail, throngs of people gather 'round to gobble it up as fast as you can serve it. Traeger's take is to grill up the shrimp with a shake of a peppery rub that goes great with the heat of the horseradish and hot sauce in the sweet cocktail dip.
PREP TIME: 10 minutes
COOK TIME: 4 to 8 minutes
Recommended Pellets: Alder, Mesquite, Oak
2 pounds jumbo or extra-jumbo shrimp (about 36), peeled and deveined, tail-on
1/4 cup extra-virgin olive oil
Your favorite Traeger Rub or Shake (We love using the Traeger Salmon Shake)
1 cup prepared chile sauce or ketchup
2 tablespoons prepared horseradish, or more to taste
1 tablespoon fresh lemon or lime juice
1 teaspoon Worcestershire sauce
1 to 2 teaspoons Louisiana-style hot sauce, such as Frank’s or Crystal
Freshly ground black pepper
Lemon wedges, for serving
6-inch bamboo skewers
In a medium bowl, toss the shrimp to coat with the olive oil and about 2 teaspoons of your favorite Traeger Rub or Shake (the Salmon Shake tastes incredible with these shrimp!).
Thread the shrimp on the bamboo skewers.
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 450 degrees F 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.
Combine the chile sauce, horseradish, lemon juice, Worcestershire sauce, and hot sauce in a small bowl, whisking to blend. Season to taste with pepper.
Arrange on a plate, platter or cocktail glass (if you want a little bit of show) with the sauce and lemon wedges. (You can serve them on or off the skewers, but the squeeze of lemon juice really brings the whole thing together.)