Marcie's Grilled Shrimp: Reader Recipe Of The Week

Is there anything more summery than grilled shrimp?! This week Cooking with Courtney is sharing a delicious recipe for grilled shrimp with cocktail sauce via Marcie of San Francisco. It's made with lemon, garlic, oregano, butter and a three-ingredient cocktail sauce.

Got leftovers? They're even better when served the next day as a shrimp cocktail, she said.

Marcie said she's been making this recipe since she was in her 20s.

"I have shared this recipe many times over with friends and is still my go to dish when I want to WOW my guests," she wrote. "My best friend bragged she always cooked the dish for any new guy she wished to impress and it worked every time!"

Now that's a ringing endorsement! Let's dig into Marcie's recipe.

Do you have a favorite recipe that you'd like to share with Patch readers? Email Patch Editor Courtney Teague at courtney.teague@patch.com with your name, city, recipe and why you love this recipe.

Ingredients

For the shrimp:

• 1 ½-2 lbs. of jumbo shrimp, remove exoskeleton and tail, and de-vein
• 8-12 tbsp. salted butter
• 3–4 cloves of garlic, minced
• 2 or more tbsp. dried oregano, to taste
• 2 large lemons, cut into quarters and seeds removed

For the cocktail sauce:

• 1-1 ½ c. Heinz ketchup
• 4 tbsp. pure grated horseradish, use more or less to taste (do not use creamed horseradish)
• 2-3 lemons cut into quarters/seeded

Equipment

• Aluminum foil, 2 large sheets the size of a baking sheet
• Baking sheet
• Grill, charcoal or gas
• Skillet
• Whisk (for cocktail sauce)

Instructions

Cook time: 5 minutes max.

For the shrimp:

1. If using a charcoal grill, prepare coals ahead so they are mostly gray and not black. If using a gas grill, make sure it is preheated.
2. In a skillet on medium heat, melt butter, then add garlic. Cook garlic just long enough to become soft but not crispy, then add juice from the 2 lemons and oregano. Stir gently.
3. Before butter starts to brown, add all the shrimp, remove immediately from heat and stir to lightly coat all shrimp with butter/lemon/oregano mixture. Shrimp will begin to turn pinkish right away — do not worry.
4. Dump all ingredients onto a pan coated in foil and be careful to scrape all remaining butter from the pan onto shrimp. Spread shrimp out as evenly as possible.
5. Put foil directly onto hot grill and DO NOT walk away. Shrimp cooks fast and they need to be turned to cook both sides evenly. Once both sides of shrimp are pink, pierce the bottom of the foil with a fork several times to create smoke from grill.
6. Put lid on grill and let smoke soak into shrimp for several seconds. DO NOT leave on the heat source more than 60 seconds or the shrimp will be overcooked and tough.
7. Remove foil from grill using baking sheet lined with another sheet of foil. Wrap up shrimp to keep warm until ready to serve.

For the cocktail sauce:

1. Mix ketchup and horseradish with whisk, then add lemon juice from one lemon, whisk again. Taste and add ingredients accordingly.
2. Refrigerate at least 2 hours before serving.

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Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. She also features reader recipe submissions in her Reader Recipe of the Week series.

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