Jumbo Grilled Shrimp with Apricot Horseradish Cocktail Sauce
Grilled Shrimp
- 1 lb jumbo shrimp
- 1/4 cup Wegman’s basting oil
- 1/2 tbsp sea salt
- 1/4 tsp pepper
- juice of 2 lemons
Apricot horseradish cocktail sauce
- 3 Tbsp rice wine vinegar
- 4 Tbsp apricot preserves
- 1 tsp dijion mustard
- 2 Tbsp horseradish
- 1/4 tsp salt
- 1/4 tsp lemon zest
First clean, devein and marinate your shrimp in a glass bowl with Wegman’s basting oil, lemon juice, salt and pepper for 15 minutes in fridge. Then prepare your cocktail sauce in a small mixing bowl. Combine vinegar, apricot preserves, mustard, horseradish, salt and lemon zest until smooth. Refrigerate until ready to serve. When ready, grill your shrimp on high heat 3-5 minutes per side, turning only once to achieve perfect grill marks. Dip or drizzle sauce with shrimp and serve.
