Daytime Citrus Grilled Shrimp

Daytime Citrus Grilled Shrimp (Image 1)


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


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?

Hot sauce?

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. provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s