Grilled Shrimp with Cocktail Sauce

It took me about 3 gorgeous days in a row to realize that my back patio was NOT going to cut it. All the row homes in Baltimore have back alley “patios”, which is a nice way of saying a cement floor with cement walls, dead weeds growing out of a cement-encased box of rocky dirt, and various disgusting trash items and roof debris scattered hither-thither among haphazard trash cans. I sat out there once in a desperate attempt to get tan (AKA burned) and had to take a shower immediately. It was terrible.

So, I went Extreme-Home-Makeover on that dump. I cleaned out the trash, tore up the weeds, bought some Adirondack chairs, sifted out the rocky dirt and put in some tomato plants, herbs, and flowers in some fresh soil, and bought some lights to make it evening-accessible. Best yet, there was a pile of old bricks that the-boy-friend built into a “grill”… with an inlet for hot coals and a grate over top. It sounds ridiculously ghetto (which it is) but it works like a charm!

So to commemorate the rehabbed patio, I had to cook outside. Hamburgers and hot dogs will come with time, but last night I had a craving for shrimp. With a small amount of hot coals, these things cook really quickly, and they’re so easy to serve up right then and there.

I brought my cutting board outside and mixed up a quick cocktail sauce. All you need is ketchup, freshly squeezed lemon juice, horseradish, and something to make it slightly spicy like Tabasco or cayenne pepper. Finish it with a pinch of salt and some fresh ground pepper, and you’re done!

Toss the peeled, deveined shrimp in some salt, pepper and a touch of olive oil and throw them on the grill. Depending on the heat of your coals, they’ll take anywhere from a few seconds to a minute to cook. They turn pink and curl up when they’re ready. Serve right away with the cocktail sauce!

Recipe:

  • Raw shrimp, peeled and deveined
  • Salt, pepper, and a touch of olive oil
  • ½ cup of ketchup
  • 1-2 tablespoons of horseradish
  • 3 tablespoons of lemon juice (~2 lemons)
  • Cayenne pepper (as much as you like)
  • Fresh ground pepper
  • Pinch of salt
This entry was posted in Appetizers, Seafood. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

2 Comments

  1. Alex
    Posted May 13, 2011 at 9:19 pm | Permalink

    OMGOMG so amazing. The pipe that the flowers is hanging on can either be for decoration or for pull ups if the dudes need to get in some exercise! Miss you!

  2. Mom
    Posted June 14, 2011 at 10:10 pm | Permalink

    at home we call her “able-bodied Binny”

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>