Smoky Grilled Shrimp with Marie Rose Sauce Recipe

• 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
• 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)

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

mayonnaise, ketchup, brandy, freshly squeezed lemon juice, hot sauce, worcestershire sauce, kosher salt, freshly ground black pepper, vegetable oil, paprika, kosher salt, freshly ground black pepper, shrimp, skewers

Taken from www.chowhound.com/recipes/smoky-grilled-shrimp-with-marie-rose-sauce-30775 (may not work)