Peel and Eat Grilled Shrimp Recipe

Peel and Eat Grilled Shrimp
Ingredients: Approximately 3 dozen
2 ½ pounds fresh large shrimp
¼ cup hot chili oil
2 teaspoons kosher salt, divided
12 tablespoons unsalted butter, melted
3 tablespoons minced fresh basil
3 medium lemons, cut in half

Procedures:

• In a large resealable plastic bag, combine shrimp, chili oil, and 1 ½ teaspoons salt. Seal bag and refrigerate overnight.
• In a small bowl, combine butter, basil, and remaining ½ teaspoon salt. Cover and refrigerate overnight.
• Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to 400 degree to 450 degree. Place shrimp and lemons on grill, cut sides down. Grill shrimp until opaque and cooked through, approximately 3 minutes per side. Grill lemon until charred, 4 to 5 minutes.
• Heat butter in microwave in 30 second intervals until melted.

Serve shrimp with butter and grilled lemons.

Cocktail Sauce
Procedures:
In a small bowl, combine 1 (12 ounce) bottle chili sauce, 2 tablespoons prepared horseradish, 1 tablespoon fresh lemon juice, and 1 teaspoon worcestershire sauce, stirring until blended. Store in the refrigerator until needed.