This is a relatively simple but fabulous tasting grilling recipe we learned about while attending a cooking class at “Our House” in San Juan Capistrano, California. This is great as an appetizer or if you be sure to make enough of them, they would be great as a main event!
GRILLED SHRIMP COCKTAIL WITH
CHIPOTLE ORANGE COCKTAIL SAUCE
PREP: 15 MINUTES FOR SHRIMP, 10 MINUTES FOR SAUCE
INACTIVE PREP TIME: 30 MINUTES FOR MARINATING
GRILL TIME: 3-4 MINUTES
SERVES – 8
Ingredients for THE SHRIMP:
1 ½ POUND JUMBO SHRIMP
2 TABLESPOONS CHOPPED FRESH CILANTRO OR PARSLEY
2 GARLIC CLOVES, MINCED
1 TEASPOON MINCED CANNED CHIPOTLE CHILE IN ADOBO, PLUS 1 – 2 TEASPOONS SAUCE FROM THE CAN
COARSE SALT AND CRACKED BLACK PEPPER
2 TABLESPOONS OLIVE OIL
2 TABLESPOONS FRESH LIME JUICE
Directions for THE SHRIMP:
Place the shrimp, cilantro or parsley, garlic, minced chipotle with juices, salt and pepper in a mixing bowl and toss to mix. Stir in the oil and lime juice and let marinate for 30 minutes.
Grill on hot fire in grill basket for 3-4 minutes until shrimp turns pink.
Ingredients for THE COCKTAIL SAUCE:
1 CUP KETCHUP
6 TABLESPOONS FRESH ORANGE JUICE
2 TABLESPOONS FRESH LIME JUICE
1 TABLESPOON WORCESTERSHIRE SAUCE
1-2 CHIPOTLE CHILIES, MINCED, PLUS 1 TO 2 TEASPOONS JUICE FROM CAN
SALT AND GROUND BLACK PEPPER
Directions for THE COCKTAIL SAUCE:
Place all of the above ingredients in a mixing bowl and whisk to combine. Correct the seasoning, adding salt and/or lime juice to taste. Serve with the shrimp.
You can have a lot of fun with the presentation of shrimp; hook one over the edge of a small cocktail glass filled with cocktail sauce, or hook several around the edge of a small bowl (tulip or similar) filled with coctail sauce. Or something else I have done for large groups is to arrange the shrimp decoratively on a large platter with a small bowl of the cocktail sauce in the center or on the side. This allows for your guests to serve themselves.
Have fun with this!
As always thank you for your support!
Kris
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Kris Larkin 