Smoky Grilled Shrimp with Marie Rose Sauce Recipe
- Number of Servings: 4
Ingredients
For 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 tablespoons vegetable oil1 teaspoon smoked paprika1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 pounds large shrimp (about 45 shrimp), peeled (but with the tails intact) and deveined10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
For the sauce:
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:
Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
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.
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.
Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARAFINA1977.
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:
Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
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.
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.
Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARAFINA1977.
Nutritional Info Amount Per Serving
- Calories: 339.3
- Total Fat: 28.2 g
- Cholesterol: 110.2 mg
- Sodium: 452.9 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.2 g
- Protein: 14.0 g
Member Reviews