Grilled & Chilled Shrimp With Mignonette & Cocktail Recipe

Pat the shrimp dry. In a bowl, toss 1 lb shrimp with 2 tbsp olive oil, 0.5 tsp kosher salt, 0.25 tsp black pepper, 0.5 tsp garlic powder, and 1 tbsp fresh lemon juice. Let marinate for 15–20 minutes.

If using skewers, thread the shrimp onto skewers. Preheat the grill to medium-high and lightly oil the grates.

Grill the shrimp for 2–3 minutes per side, until pink and lightly charred. Remove from heat.

Transfer the grilled shrimp to a tray and chill in an ice bath for 5–7 minutes. Once chilled, arrange on a bed of crushed ice for serving.

In a small bowl, whisk 0.25 cup red wine vinegar, 1 tablespoon finely minced shallot, 0.25 teaspoon freshly ground black pepper, and 0.25 teaspoon salt. Let the flavors meld while the shrimp chill.

In a separate bowl, whisk 1 cup ketchup with 2 tablespoons prepared horseradish, 1 tablespoon lemon juice, and 1 teaspoon Worcestershire sauce. Season with 0.25 teaspoon salt. Chill until ready to serve.

Arrange the chilled shrimp on a platter over a bed of crushed ice. Serve with bowls of mignonette and cocktail sauce on the side.

Garnish with two lemon wedges and chopped parsley. Offer additional lemon juice at the table if desired.