Grilled Shrimp Delmarva Style

• 2 cups tomato ketchup
• 2 grated small lemons, zest of
• 2 small lemons, juice of
• 4 tablespoons prepared horseradish, more to taste
• 8 shakes Tabasco sauce, more to taste
• 12 teaspoon sea salt
• fresh ground pepper, to taste
• 2 lbs jumbo shrimp, in the shell thawed completely if frozen and blotted dry (24 to 30)
• 14 cup vegetable oil or 14 cup olive oil
• 2 tablespoons Old Bay Seasoning
• 12 cup salted butter, melted

1. In a mixing bowl, combine the sauce ingredients and refrigerate if not using immediately.
2. Oil grill surface before heating.
3. Heat a gas or charcoal grill to medium-high heat.
4. Toss the shrimp with the oil and seasoning in a zip-lock bag and, using tongs, place on grill surface.
5. Cook 6-8 minutes, turning half way through cooking.
6. Shrimp are done when shells are bright pink and meat is opaque.
7. Serve shrimp on newspapers spread across table and allow diners to peel and eat.
8. Serve with cocktail sauce, melted butter and lots of napkins.

tomato ketchup, lemons, lemons, horseradish, tabasco sauce, salt, fresh ground pepper, jumbo shrimp, vegetable oil, bay seasoning, butter

Taken from www.food.com/recipe/grilled-shrimp-delmarva-style-517089 (may not work)