Grilled Shrimp Cocktail with Fire-Roasted Cocktail Sauce

The smokiness of the EGG adds a twist to this timeless appetizer

PREP TIME
1 Hour
EGG TEMP
350°F/176°C
COOK TIME
15 Minutes
SERVINGS
4-8
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Ingredients

Main

  • 1 cup (240 ml) Fire-Roasted Cocktail Sauce (see above) 
  • 1 lemon, cut into 4 wedges or 8 slices 
  • 1 tablespoon (15 ml) chopped flat-leaf (Italian) parsley 
  • 16 jumbo shrimp (about 1 pound), peeled and deveined 
  • 1/2 teaspoons (2.5 ml) Garlic Salt 
  • 1 tablespoon (15 ml) olive oil 

Shrimp

  • 1 chopped flat-leaf (Italian) parsley 
  • 16 jumbo shrimp (about 1 pound), peeled and deveined 
  • 1 lemon, cut into 4 wedges or 8 slices 
  • 1 olive oil 
  • 1/2 garlic salt 
  • 1/2 garlic salt 
  • 1 olive oil 
  • 16 jumbo shrimp (about 1 pound), peeled and deveined 
  • 1 chopped flat-leaf (Italian) parsley 
  • 1 lemon, cut into 4 wedges or 8 slices 

Cocktail Sauce

  • 1 canned no-salt-added fire-roasted diced tomatoes 
  • 1 horseradish 
  • 1 lime juice 
  • 1 lime juice 
  • 1 canned no-salt-added fire-roasted diced tomatoes 
  • 1 horseradish 

Fire-Roasted Cocktail Sauce

  • 1/4 teaspoons (1.3 ml) Chipotle Puree (optional) 
  • 1 tablespoon (15 ml) lime juice 
  • 1 cup (240 ml) canned no-salt-added fire-roasted diced tomatoes 
  • 1 tablespoon (15 ml) horseradish 

Accessories

Skewers - Flexible Stainless Steel

Marinating is easy with flexible 100% food grade stainless steel skewers that allow you to marinate ...

See Accessory
Skewers - Flexible Stainless Steel

Marinating is easy with flexible 100% food grade stainless steel skewers that allow you to marinate ...

See Accessory
Skewers - Flexible Stainless Steel

Marinating is easy with flexible 100% food grade stainless steel skewers that allow you to marinate ...

See Accessory

Instructions

Main

Step 1

Set the egg for direct cooking at 350°F/176°C.

Step 2

Combine the oil and garlic salt in a medium bowl. Add the shrimp and toss well.

Step 3

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 the heat.

Step 4

Spoon 1/4 cups (60 ml) 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.

Cocktail Sauce

Step 1

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.

Step 2

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.

Shrimp

Step 1

Set the EGG for direct cooking at 350°F/176°C.

Step 2

Set the EGG for direct cooking at 350°F/176°C.

Step 3

Combine the oil and garlic salt in a medium bowl. Add the shrimp and toss well.

Step 4

Combine the oil and garlic salt in a medium bowl. Add the shrimp and toss well.

Step 5

Skewer the shrimp with Flexible Skewers, place the shrimp on the cooking grid and cook for about 3 minutes on each side, or until pink and firm. Remove from the heat.

Step 6

Skewer the shrimp with Flexible Skewers, place the shrimp on the cooking grid and cook for about 3 minutes on each side, or until pink and firm. Remove from the heat.

Step 7

Spoon 1/4 cups (60 ml) 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.

Step 8

Spoon 1/4 cups (60 ml) 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.

Fire-Roasted Cocktail Sauce

Step 1

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.

Instructions

Main

  1. Set the egg for direct cooking at 350°F/176°C.
  2. Combine the oil and garlic salt in a medium bowl. Add the shrimp and toss well.
  3. 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 the heat.
  4. Spoon 1/4 cups (60 ml) 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.

Cocktail Sauce

  1. 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.
  2. 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.

Shrimp

  1. Set the EGG for direct cooking at 350°F/176°C.
  2. Set the EGG for direct cooking at 350°F/176°C.
  3. Combine the oil and garlic salt in a medium bowl. Add the shrimp and toss well.
  4. Combine the oil and garlic salt in a medium bowl. Add the shrimp and toss well.
  5. Skewer the shrimp with Flexible Skewers, place the shrimp on the cooking grid and cook for about 3 minutes on each side, or until pink and firm. Remove from the heat.
  6. Skewer the shrimp with Flexible Skewers, place the shrimp on the cooking grid and cook for about 3 minutes on each side, or until pink and firm. Remove from the heat.
  7. Spoon 1/4 cups (60 ml) 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.
  8. Spoon 1/4 cups (60 ml) 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.

Fire-Roasted Cocktail Sauce

  1. 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.
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