Swanky (grilled) shrimp cocktail
we are big on shrimp
My grandmother reserved the adjective swanky for a few things – it was a big time compliment from her – and shrimp cocktail was one of them.
Let's be honest. Any shrimp cocktail is pretty darn great. If you're short on time, get you some cooked shrimp from the counter at the grocery. Or, to take your budget into account, wait until the bags of frozen shrimp are on sale and stock up so you can thaw at your leisure.
Occasionally I will be greeted by sale prices on larger uncooked shrimp, and when that happens, we like to do grilled shrimp cocktail. This is hardly a recipe, more like a set of guidelines, but I have carefully noted Robert's comments (as the grillmaster) on the actual grilling part.
You might also want to check out Ina Garten's roasted shrimp cocktail, which includes a recipe for cocktail sauce.
Ingredients
Uncooked shrimp – Notes: I'd recommend no smaller than 21/25 (bigger are more dramatic and more fun); we usually leave the shells on and peel when we eat them, but you might like to peel them before grilling, or you might prefer to buy them with the shell already gone; generally we don't get the gulf shrimp (which are pink when uncooked) because it's easier to judge doneness with 'regular' shrimp that start out gray
Seasoning of your choice – we like salt, pepper, Old Bay, and some freshly grated lemon peel (for the spicy, Emeril's essence makes a nice seasoning). How much will depend on your tastebuds and the quantity of shrimp.
Olive, avocado, or coconut oil
Half a lemon
Instructions
Heat grill to 450 degrees.
Combine shrimp, seasoning, and oil (Ina calls for a tablespoon for 2lbs, so adjust accordingly) in a bowl; make sure oil and seasoning are thoroughly distributed. A few minutes before cooking, squeeze the half lemon (use a strainer or your hand to catch any seeds) over the shrimp, and give it one last stir/toss.
Spread shrimp out on a grill pan – this next part is very important – making sure they are in a single layer, not crowded or on top of each other. If necessary due to the amount of shrimp or the size of grill pan available, split up into multiple batches.
When grill has come to temperature, put the grill pan on and leave for about a minute. Then, flip each shrimp over. Close lid and grill another 2-3 minutes, for a total cook time of approximately five minutes. When done, they should be pink through.
Remove from heat and place in a container with a tight lid. Refrigerate overnight, or until cold.
Serve cold with cocktail sauce and lemon wedges – and for the extra swanky, with an ice cold gin martini or maybe a nicely chilled glass of bubbly.
