Tequila Citrus Cocktail Sauce
Shrimp cocktail is great any time of the year. Here is a simple and delicious approach utilizing the fire power of your grill which imparts such unique fun and flavor.
Chef Eric Gephart
Stabilize your grill at 450F and set up for direct cooking.
Peel shrimp shells and toast the shells on the grill grate over the flame. Transfer to a pot and bring all Poaching liquid ingredients to a simmer.
Add Shrimp and cook for 3 to 5 minutes. Pour some of the cooking liquid into the ice then shock the shrimp in the cooled poaching liquid ice bath. Once cooled and ready to serve, squeeze a bit of lemon juice over the top of the shrimp and sprinkle with a bit of old bay.
Combine all ingredients into a bowl and whip to fully incorporate. Reserve for later use.