Classic shrimp cocktail is one of the world's greatest appetizers. The traditional recipe involves boiled shrimp, but during the Summer, why not use the grill to impart a smoky flavor on the shellfish? That's what this incredible recipe does! The shrimp are seasoned lightly with smoked Spanish paprika before being charred on the grill. Chili sauce and horseradish are combined with seasonings and finely chopped celery for a quick and easy but super flavorful and almost spicy cocktail sauce. When I served these plump, succulent shrimp, they were gone in five minutes. I recommend making a double batch! Get the uncomplicated recipe now.
2/3 to 3/4 cup chili sauce Serves 4.
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped
2/3 to 3/4 cup chili sauce