On warm, sunny summer days we like to do most of our cooking over a grill outside in the cockpit. Grilling the shrimp adds a special element to ordinary shrimp cocktail. And the added bonus is that the shrimp can be prepared well in advance leaving me time for one more swim or kayak around the anchorage.
You will need:
1 pound large shrimp, shells peeled, tails left on
2 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
Salt & freshly ground black pepper
Cocktail Sauce (see below)
What you do:
Prepare the barbecue grill. In a large bowl, toss the shrimp with the garlic, olive oil, salt and pepper. Thread shrimp on metal skewers. Using two skewers per shrimp will keep them from curling. Grill for 3 minutes, turn the shrimp over with tongs, and continue cooking until the shrimp are opaque and firm, another 2 to 4 minutes.
Transfer the shrimp to a shallow dish, cover and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.
2 tablespoons chili sauce
2 tablespoons ketchup
2 teaspoons fresh lemon juice
1 ½ teaspoons horseradish
2 dashes Tabasco
Combine all ingredients and chill.
If a BBQ grill is not available, the shrimp can be roasted in a 400°F. oven.
John’s Wine Selection:
To accompany the shrimp, I’ve chosen a dry California Gewurztraminer, one of my favorite grapes. I particularly like the Claiborne and Churchill from San Luis Obispo County. The clean, dry taste of the wine complements the richness of the shrimp, the flair of the garlic.