• 2 lbs shrimp. If these aren’t grilling shrimp then you need to thaw them and butterfly them (cut down center and split so can lie flat on grill)
  • 55 m 6 servings 273 cals
  • 3 cloves garlic, minced
  • 1/3 cup olive oil
  • 1/4 cup tomato sauce -or- 1/4 cup diced fire roasted tomatoes + 1/2 tsp italian spices (this is better); coarsely dice the tomatoes even further using a plunge whisker
  • 2 tablespoons red wine vinegar
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper 2 pounds fresh shrimp, peeled and deveined

Cocktail Sauce:

  • Heinz Chili Sauce
  • As much horseradish as you can stand
  • Squirt of siracha

Note: Its an inexact, to taste thing here.


  1. Thaw shrimp and butterfly if needed (you can buy grilling shrimp w/ this done already for you)
  2. Assemble marinade and marinate shrimp for 1 to 2 hours.
  3. Heat grill for 10 minutes.
  4. Clean grill with brush. Soak paper towel in oil and use tongs to oil the grates.
  5. Cook shrimp for 5 minutes and then serve w/ cocktail sauce.


Marinade came from