Bbq Shrimp Cocktails Recipes

Steps:

• Prepare an outdoor grill or grill pan over high heat. Grill the tomato and onion pieces, turning to get grill marks on all sides, until the vegetables are softened, 5 to 8 minutes. Keep the grill on to cook the shrimp.
• Heat the oil in a medium saucepan over medium heat. Add the brown sugar, 2 teaspoons salt, ancho chile powder, black pepper, allspice, cinnamon, mustard, cayenne and bay leaf. Stir just until the smell of the spices hits your nose, about 30 seconds. Add the vinegar and the grilled tomatoes and onions, stirring to incorporate, and cook until the tomatoes come apart and become thick and jam-like, about 8 minutes.
• Remove the bay leaf and put the contents of the sauce into a blender. Puree until smooth. Add the lemon juice, horseradish and salt to taste.
• Thread the shrimp onto the skewers. Divide the sauce, reserving about a cup for serving. Place the skewers on the grill and brush with the remaining sauce. Turn the shrimp occasionally and continue to brush with sauce until the shrimp are cooked through and the sauce is slightly charred, about 8 minutes. Serve with reserved sauce on the side.

Steps:

• Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
• Heat a grill pan or grill to medium-high.
• Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

Steps:

• Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
• Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.