- 1 cup ketchup
- 3 tablespoons high-quality bottled horseradish
- 1 lemon, juiced
- 1 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 2 medium shallots, peeled, and grated on a Microplane grater
Brine & Grilling:
- 8 cups water
- 1/4 cup kosher salt
- 2 tablespoons granulated sugar
- 2 lemons
- 4 garlic cloves, peeled, and grated on a Microplane grater
- 3 cups ice
- 1 pound easy peel shrimp, legs trimmed with scrissors
- 1 tablespoon canola oil
- 1/4 cup extra virgin olive oil
- Juice of 1 lemon
- 1/4 cup minced chives
- Kosher salt
- Freshly ground coarse black pepper
Stir together all of the cocktail sauce ingredients in a medium bowl and refrigerate.
Combine all of the brine ingredients in a large bowl and stir to dissolve the salt and sugar. Cut the lemons in half, squeeze the juice into the brine, and add the whole lemons as well. Stir in the garlic, followed by the ice. Place the shrimp (shells still on, deveined through the back, legs trimmed) in the brine and refrigerate for 1 hour.
Preheat all grates of a well-oiled charcoal or gas grill to medium. Remove the shrimp from the brine and lightly pat dry with paper towels. In a bowl, toss the shrimp in the canola oil.
In a separate bowl, combine the olive oil, lemon juice, and chives. Set aside.
Place the shrimp on the grill, close the lid, and grill for 4 minutes. Flip to the second side and grill for 4 minutes. Remove from the grill and immediately place in the bowl with the olive oil mixture, tossing to coat. Season with salt and pepper and serve with cocktail sauce and lemon wedges on the side.