Smoky Grilled Shrimp with Marie Rose Sauce Recipe

For the sauce:

1/2 cup mayonnaise
1/4 cup ketchup
2 tablespoons brandy
2 teaspoons freshly squeezed lemon juice
1 teaspoon hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
Kosher salt
Freshly ground black pepper
For the shrimp:

2 tablespoons vegetable oil
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds large shrimp (about 45 shrimp), peeled (but with the tails intact) and deveined
10 (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.