with Bloody MARY Cocktail SAUCE
MAKES 6 Skewers And 1 CUP SAUCE
Shrimp are a fantastic lean protein and very quick to cook, so they’re pretty much the best “fast” food you can eat! To butterfly shrimp, cut them with a sharp paring knife along the back; discard the veins, and open up the shrimp, butterfly-style. I’m using a wee bit of food science to enhance the flavor of the cocktail sauce. Tomatoes contain alcohol-soluble flavors that can only be delivered to your taste receptors in the presence of alcohol. The vodka combined with the ketchup makes this basic recipe shine. Leave the peel on the citrus so it won’t fall apart on the grill.
1 grapefruit, halved 1 orange, halved
1 garlic clove, mashed to a paste with salt
1 pound jumbo (18/20 count) shrimp, shelled, tails intact, butterflied, and deveined
Coarse kosher salt and freshly ground black pepper
2 stalks celery, cut into 1-inch pieces
BLOODY MARY COCKTAIL SAUCE
Grated zest and juice of 1 lemon
1/2 cup low-sodium ketchup
1 tablespoon freshly grated horseradish
1 tablespoon vodka
2 teaspoons reduced-sodium Worcestershire sauce
Pinch celery salt?
Freshly ground black pepper
To prepare the shrimp, squeeze the juice from one grapefruit half and one orange half into a large bowl. Add the shrimp and season with salt and pepper. Toss the shrimp to combine and coat. Cover and refrigerate to marinate for about 30 minutes.
Meanwhile, make the cocktail sauce. In a small bowl, combine the lemon zest and juice, ketchup, horseradish, vodka, Worcestershire, and celery salt, and season to taste with hot sauce, and pepper. Stir until well combined; set aside.
Prepare a medium-hot charcoal fire as directed on page 23. Or preheat a gas grill to high or a grill pan over high heat.
Cut the remaining grapefruit and orange halves into 1-inch pieces. (You will probably have more than you need.) Skewer the shrimp without packing them too tight, inserting a piece of citrus and celery between every few shrimp. Grill the shrimp, turning once, until charred on both sides and just cooked through, 5 minutes total. Serve immediately with the cocktail sauce.
Jumbo, large, and medium are all arbitrary designations when it comes to shrimp. Chefs purchase shrimp according to the count per pound: 21/25 count shrimp indicates that there are between 21 and 25 shrimp per pound. Regardless of size, when buying shrimp, make sure they smell mildly sweet. If there is any scent of ammonia or fishy smell, it’s a sign the shrimp are no longer fresh.