Grilled Shrimp Cocktail Recipe - by Koji Cooks

GRILLED SHRIMP COCKTAIL

The versatile shrimp cocktail has officially returned to popularity. We've been offering shrimp cocktail for years, and it consistently delights with its endless variations. This version features one giant (U-8) shrimp, although several smaller ones could work just as well. The classic old school Russian dressing is truly fantastic. The sprouts, light as air, are homegrown regularly. Hard-boiled egg is always delicious, and avocado, lettuce, and tomato complete the plate.

RUSSIAN DRESSING - Recipe (makes 1cup)

2/3 cup mayonnaise

1/3 cup chile sauce (the ketchup kind)

3 tablespoons chopped green olives, pitted.

2 tablespoons finely chopped shallot or red onion

1 tablespoon red wine vinegar

2 teraspoons dijon mustard

1/4 teaspoon kosher salt

10 grinds of fresh black pepper

METHOD

Mix everything together in a small bowl and refrigerate.

SHRIMP COCKTAIL - Recipe (serves 4)

1 tablespoon vegetable oil

4 tail on peeled giant U-8 (8 per pound) shrimp

4 small hard boiled eggs, peeled and sliced.

1 avocado, peeled, seeded and quartered.

1 heirloom tomato cut in 8 pieces lengthwise.

alfalfa sprouts

4 red leaf lettuce leaves, washed and dried.

kosher salt

METHOD

Arrange four plates with vegetables and sliced hard-boiled eggs as shown. Heat a grill pan over medium-high heat, add the oil, and cook the shrimp until fully cooked, about 2 minutes per side. Place the shrimp on the plates and generously spoon on the Russian dressing, and finish with a sprinkle of salt.