Is there anything that screams '1970's' more than a shrimp cocktail?
Visions of champagne glasses filled with chopped lettuce, a dollop of seafood sauce, a lemon wedge, and 5 chilled shrimps perched on the edge of the glass come to mind. A classic. Sure, they are tasty and over the years I have likely eaten my weight in them.
As of Sunday it is time to pack the classic away. Yes, we have discovered a new version that makes the classic seem pale and tired in comparison. I can guarantee you that if you're a fan of the 1970's version you'll go ape over this version!
This recipe is adapted from one that I found on the Smitten Kitchen blog. It is easy to pull together, generally with ingredients you'll have on hand (well, at least if your house is stocked like ours is. *smile*)
The happy thing is that your friends will think you slaved for hours . . . it is THAT good!
1/2 cup ketchup
2 teaspoons prepared horseradish
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ancho chili powder
1/4 teaspoon cayenne pepper
1 tablespoon juice from 1 small lemon
1 lb jumbo shrimp
1/4 cup olive oil
1 lemon, cut in half (cross-wise)
Stir the first 7 ingredients together in a small bowl for the sauce; adjust seasonings as necessary. Cocktail sauce keeps for up to two weeks in the fridge.
Peel and de-vein shrimp, leaving the tails attached. Toss the shrimp in a large bowl with the olive oil, salt and fresh pepper. Grill them for just a minute or two on each side — threading them first on skewers that you’ve soaked in water makes this even easier — being careful not to overcook them.
Place the cut edge of the lemon halves directly on the grill. Cook until defined grill marks appear - about 4 minutes.
Serve the grilled shrimp with lemon halves and cocktail sauce.