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Smoky Grilled Shrimp with MARIE ROSE SAUCE (mayo, brandy, catsup etc.)
Ingredients
  • subheading: For the sauce:
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 2 tablespoons brandy
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon Worcestershire sauce
  • Kosher salt
  • Freshly ground black pepper
  • subheading: For the shrimp:
  • 2 tablespoons vegetable oil
  • 1 teaspoon smoked paprika
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds large shrimp (about 45 shrimp), peeled (but with the tails intact) and deveined
  • 10 (12-inch) skewers (soak wooden skewers in water for 30 minutes to avoid burning on the grill)
  • TIP How to Store Shrimp
  • Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.
Steps
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