She Strengthens

Sizzling Shrimp Skewers with a Twist

Elevate your appetizer game with this bold and savory take on traditional shrimp cocktail. We’re talkin’ grilled, smoky, and utterly addictive!

The Perfect Party Starter

Imagine tender shrimp, infused with the deep flavors of smoked paprika and grilled to perfection. Serve them alongside a tangy, sweet, and spicy sauce that will leave your guests begging for more.

The Secret Sauce

This ain’t your grandma’s cocktail sauce! Our version combines the richness of mayonnaise, the zing of lemon juice, and the subtle kick of hot sauce. The result? A flavor profile that’s both familiar and excitingly new.

Get Ready to Grill

Before you start cooking, make sure you have the right tools for the job. You’ll need 10 metal or wooden skewers (soak those wooden ones in water for at least 30 minutes to prevent burning). Now, let’s get started!

Shrimp Prep 101

In a large bowl, whisk together vegetable oil, smoked paprika, kosher salt, and black pepper. Add 2 pounds of large shrimp (about 45 of them) and toss to coat. Thread each shrimp onto a skewer, leaving a little room between each one.

Grill Time

Fire up your outdoor grill to high heat (around 450°F to 550°F). Place the skewers on a baking sheet and arrange them in a single layer on the grill. Close the lid and cook for 4 minutes, or until you see those beautiful grill marks. Flip the skewers, close the lid again, and cook for an additional minute. That’s it!

Serve and Enjoy

Transfer the skewers to a clean baking sheet, remove the skewers, and serve the shrimp with the amazing sauce on the side. Pair it with some Spinach Dip and Devils on Horseback for a retro-inspired party spread that’s sure to impress.

Recipe Details

Yields: 6 to 8 servings
Difficulty: Easy
Total Time: 25 minutes

Ingredients

For the sauce:

• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons brandy
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon hot sauce (like Tabasco)
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground black pepper

For the shrimp:

• 2 tablespoons vegetable oil
• 1 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 pounds large shrimp (about 45 shrimp), peeled and deveined
• 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes)