Just in time for Memorial Day Weekend barbecues: Grilled Shrimp Cocktail


Chef Vaughn Hobbs from Anvil Appliances was grilling in the Good4Utah Backyard.  And, he’s sharing his recipe for Grilled Shrimp Cocktail.


18 Shrimp
*Leave the tail on 2 Shrimp, but remove all of the others
Season Shrimp with Garlic Salt and pepper

1 C Bloody Marry Mix
1 C Clamoto Juice
¼ C Herdes Salsa
1 Avocado-Medium Dice
¼ C Celery-Finely Chopped
¼ C Onions-Diced Small
1 Large Jalapeno-Diced Small (Remove Seeds for Less Heat)
Prepared Horseradish- to taste

Brush 9 shrimps with Olive Oil and grill on a rosemary skewer, turning over until shrimp is cooked.
Sauté the other 9 on the Napoleon Fajita Pan-drizzle olive oil in pan, add shrimp and sauté on each side until done.

Combine above ingredients for the sauce. Garnish with a lemon twist and celery. Use the shrimps with the tail to hand over the glass.


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