Ingredients
2 lbs. wild-caught American shrimp - 26-30 size (large) - peeled, deveined, rinsed & patted dry.
For the marinade:
3/4 cup extra virgin olive oil
fresh herbs: lemon thyme, oregano, Italian parsley - 2 T. of each; chopped.
2 t. paprika
2 t. kosher salt
1 t. freshly ground black pepper
juice of 1 lime (added only the last minute before grilling)
For the cocktail sauce:
1 cup ketchup
1/2 cup Heinz 57
1/4 cup extra hot prepared horseradish
1 T. minced garlic
Preparation
Combine all marinade ingredients except for the lime juice. Add the prepared shrimp and refrigerate for 4-8 hours.
Grill shrimp on a latticed tray or on skewers @ medium-high heat for 5-6 minutes - turning once during cooking. Shrimp should be opaque - but not over-cooked.
Chill the cooked shrimp for at least 30 minutes prior to serving.
Serve with cocktail sauce.
Delish!
