A tasty appetizer or side dish, grilled marinated shrimp are super fast to cook up. Marinated in a spicy horseradish sauce, you might have to make a double batch to feed all of your friends.
Shrimp cooks quickly on the grill. Only cook the shrimp until they turn bright pink. If you overcook them, they can turn tough and rubbery. Timing is the true trick to good shrimp more than the flavors paired with them.
You can easily turn this appetizer into a main meal. Serve the shrimp on a hearty salad or toss them with freshly cooked pasta. They also make a great finger food option to share with friends.
Grilled Marinated Shrimp Recipe
- 1/2 lemon juiced
- 1 teaspoon prepared horseradish
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- hot pepper sauce to taste
- 2 tablespoons chopped cilantro (coriander)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- ½ teaspoon garlic rub
- 1 pound shrimp peeled, deveined, tails on
- oil for the grill
- lump charcoal
- In a plastic bag, shake together the lemon juice, horseradish, honey, mustard, Worcestershire sauce, hot pepper sauce, cilantro, salt, pepper, and garlic rub.
- Add the shrimp to the plastic bag of marinade and shake to coat. Place in a cooler and leave for 2 hours to marinade.
- Light the mesquite lump charcoal and burn until hot and glowing. Lightly oil the griddle.
- Remove the shrimp from the marinade.
- Place on the griddle and cook until the shrimp turn pink. Shrimp should cook no longer than 5 minutes per side, depending upon the heat intensity.
- Remove from grill and eat straight away alone or with your favorite side.
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