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Smoky Grilled Shrimp with Marie Rose Sauce Recipe

from chow.com



For the sauce:

  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 2 tablespoons brandy
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper

For the shrimp:

  • 2 tablespoons vegetable oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds large shrimp (about 45 shrimp), peeled (but with the tails intact) and deveined
  • 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)


For the sauce:

  1. Place all of the measured ingredients in a medium bowl, season with salt and pepper, and whisk to combine. Refrigerate in a covered container until ready to use.

For the shrimp:

  1. Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
  2. Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
  3. Skewer each shrimp through both the tail and head end, leaving about 1/4 inch of space between each shrimp. Place the skewers on a baking sheet.
  4. Arrange the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet.
  5. Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.
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1 Comment

  1. Hmmmm

    >________________________________ > From: Sarafina’s Kitchen >To: vogeljoe@yahoo.com >Sent: Monday, September 9, 2013 5:43 PM >Subject: [New post] Smoky Grilled Shrimp with Marie Rose Sauce Recipe > > > > WordPress.com >sarafina1977 posted: “from chow.com  INGREDIENTSFor the sauce:1/2 cup mayonnaise1/4 cup ketchup2 tablespoons brandy2 teaspoons freshly squeezed lemon juice1 teaspoon hot sauce, such as Tabasco1 teaspoon Worcestershire sauceKosher saltFreshly ground black pepperFor the shrimp:2” >

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