This appetizer is like a pumped up version of shrimp cocktail. Instead of poaching the tail-on shrimp, toss them in oil and smoked paprika, thread them onto skewers, and grill until they’re just cooked through. Dip them in a tangy-sweet British sauce made with brandy, lemon juice, hot sauce, ketchup, and mayo for a flavor somewhere between cocktail sauce and Thousand Island dressing. Serve next to some Spinach Dip and Devils on Horseback for a retro party spread.

Special equipment: You’ll need 10 (12-inch) metal or wooden skewers for this recipe. Be sure to soak wooden skewers in water for at least 30 minutes beforehand to keep them from burning on the grill.

  • Yields: 6 to 8 servings
  • Difficulty: Easy
  • Total: 25 mins

Ingredients (14)

For the sauce:

  • 1/2 cup mayonnaise
  • 1/4 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

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 (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)

Instructions

For the sauce:

  1. Place all of the measured ingredients in a medium bowl, season with salt and pepper, and whisk to combine. Refrigerate in a covered container until ready to use.

For the shrimp:

  1. Heat an outdoor grill to high (about 450°F to 550°F). Meanwhile, assemble the shrimp.
  2. Whisk the measured oil, paprika, salt, and pepper in a large bowl. Add the shrimp and toss to combine.
  3. Skewer each shrimp through both the tail and head end, leaving about 1/4 inch of space between each shrimp. Place the skewers on a baking sheet.
  4. Arrange the skewers in a single layer on the grill without touching. Close the grill and cook until grill marks appear on the bottom, about 4 minutes. Flip the skewers, close the grill, and cook until the shrimp are just firm, about 1 minute more. Transfer the skewers to a clean baking sheet.
  5. Remove and discard the skewers. Serve the shrimp with the sauce on the side for dipping.