Recipe information
Yield
serves 4
Ingredients
2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice (juice of 1/2 lemon)
1 tablespoon hot sauce (eyeball it)
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 celery stalk from the heart with leafy tops, finely chopped
Coarse black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons EVOO (extra-virgin olive oil)
1 teaspoon sweet smoked paprika
Salt
A small handful of fresh flat-leaf parsley leaves, finely chopped, for garnish
Preparation
Step 1
Combine the first seven ingredients in a bowl and season with pepper to taste, then chill.
Step 2
Heat a grill pan or grill to medium-high.
Step 3
Dress the shrimp with the EVOO, paprika, and salt and pepper. Skewer the shrimp on metal skewers to help in turning them and grill until the shrimp are opaque and firm, 7 to 8 minutes. Pile the shrimp on a platter and pour the sauce over or pass the sauce at the table. Garnish with the parsley.
