Grilled Shrimp Cocktail Recipe

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Type: Grilled Shrimp Cocktail Free Cooking Recipe – Barbecue


Ingredients / Directions
12 large ripe plum tomatoes (about 3 pound)
1/2 cup(s) extra-virgin olive oil
6 cloves garlic
lightly crushed
6 sprigs fresh thyme
3/4 teaspoon salt
1/4 cup(s) ketchup
2 tablespoons prepared horseradish
1 tablespoon fresh lime juice
1 jalape�o chile
seeded and minced
1/4 teaspoon black pepper

8 (8-inch) bamboo skewers
48 large shrimp (about 2 1/2 pounds)
tails left on
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Lettuce leaves Sauce: Preheat oven to 275 degrees F. Line jellyroll pan with aluminum foil.

Bring pot of water to a boil. Working with half the tomatoes at a time
cook tomatoes in pot 30 seconds. Remove to colander; rinse with cold water to cool. Peel and core tomatoes; halve lengthwise; remove seeds. Set 4 largest halves aside. Place remaining halves
cut sides down
on prepared pan. Drizzle with oil; top with garlic
thyme and 1/2 teaspoon salt. Bake 2 1/2 hour(s)
turning twice
until shriveled. Let cool. Pour off oil from pan and reserve (5 tablespoons). Reserve 3 garlic cloves
discarding remainder.

In blender
process roasted tomatoes
reserved tomatoes
3 tablespoons reserved oil and 3 reserved garlic cloves
until smooth. Pour into bowl; add remaining salt
the ketchup
lime juice
jalape�o and pepper. Cover; chill. (Can be made up to 3 days ahead.)

Shrimp: Soak skewers in cold water for 1/2 hour(s).

In bowl
mix shrimp
2 tablespoons reserved oil
the thyme
salt and pepper. Thread shrimp on skewers. Heat ridged grill pan over medium-high heat. Grill shrimp 2 to 3 minutes per side
until cooked. Remove from skewers. Serve warm
at room temperature or slightly chilled
on lettuce with sauce.

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