Grilled Shrimp Cocktail with Mexicali Sauce
Servings 8
- Amount Per Serving
- Calories 358
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 170mg57%
- Sodium 2582mg108%
- Potassium 282mg9%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 20g
- Protein 23g46%
- Vitamin A 23%
- Vitamin C 50%
- Calcium 19%
- Iron 18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Directions
Place all of the brine ingredients in a large bowl except the ice. Whisk thoroughly until the salt and sugar have dissolved completely. Add the ice and stir. Add the shrimp and allow to brine for 30-45 minutes. Remove from brine and pat dry.
Place all of the sauce ingredients into the bowl of a large food processor. Process on low until a fine salsa consistency has been achieved. Season to taste with more salt and/or hot sauce.
Place the brined shrimp in a large bowl with all of the seasoning and toss to combine.
Prepare coals or light grill for high heat grilling. Ideally looking for at least 500f at the GrillGrate surface.
When grill is up to temp arrange shrimp on your GrillGrates like little soldiers, all neat and orderly. Once all of the shrimp are on the hot grill start to check the first ones you placed. Once they start to curl and pinken up with a slight char it is time to flip. Flip the shrimp in the order they were put on the grill. Grilling of shrimp is more about look and feel rather than time. From the time they are flipped they should be finished in about two minutes.
Remove the shrimp from the grill to a warm platter.
Spoon about 1/4 cup of the Mexicali sauce into a martini or parfait glass. Arrange four shrimp into the glass and garnish with a sprig of cilantro
0 Comments