Grilled Shrimp with Fire-Roasted Cocktail Sauce

(as found on

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, flavor to this timeless appetizer.

1 T olive oil
½ tsp garlic salt
16 jumbo shrimp (about 1 pound), peeled and deveined
1 cup fire-roasted cocktail sauce (see recipe below)
1 T chopped flat-leaf (Italian) parsley
1 lemon, cut into 4 wedges or 8 slices

Set the EGG for direct cooking at 350°F/177°C.

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 heat.

Spoon ¼ 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
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 cup canned no-salt-added fire-roasted diced tomatoes
1 T horseradish
1 T lime juice
¼ tsp Chipotle puree (optional)

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 flavors meld. The sauce will keep in the refrigerator for about 1 month.

Makes 1 cup.