Though this recipe is perfectly scrumptious served as a classic shrimp cocktail with steamed shrimp, the smokiness of the grill adds a rich layer of…you guessed it, flavour to this timeless appetizer.
Recipe adapted from Flavor First: Cut Calories and Boost Flavor with 75 Delicious, All-Natural Recipes by Cheryl Forberg RD (Rodale Inc). For more information about Cheryl, visit her page on our website or visit her website at cherylforberg.com.
This zippy cocktail sauce doesn’t contain any sugar, unlike most bottled brands available in the supermarket. If you prefer a milder cocktail sauce, omit the horseradish. This is the perfect dip with fresh seafood.
1 tablespoon olive oil
½ teaspoon Garlic Salt
16 jumbo shrimp (about 450 g), peeled and deveined
1 cup Fire-Roasted Cocktail Sauce (see below)
1 tablespoon chopped flat-leaf (Italian) parsley
1 lemon, cut into 4 wedges or 8 slices
Fire-Roasted Cocktail Sauce Ingredients
1 cup canned no-salt-added fire-roasted diced tomatoes
1 tablespoon horseradish
1 tablespoon lime juice
1⁄4 teaspoon Chipotle Puree (optional)
Set the EGG for direct cooking at 177°C/350°F.
Combine the oil and garlic salt in a medium bowl. Add the shrimp and toss well.
Skewer the shrimp, place the shrimp on the cooking grid and cook for about 3 minutes on each side, or until pink and firm. Remove from the heat.
Spoon ¼ cup of cocktail sauce into each of 4 decorative glasses. Top with 4 shrimp per glass. Sprinkle with the parsley and garnish with the lemon wedges or slices.
Makes 4 servings.
Fire-Roasted Cocktail Sauce Instructions
Combine all the ingredients in a blender or food processor and puree until smooth. Transfer the sauce to a jar and chill for at least 30 minutes before using to let the flavours meld. The sauce will keep in the refrigerator for about 1 month.
Makes 1 cup.