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Grilled Shrimp Scampi Cocktail

Heidi Torkelsen

"A nice twist on a classic favorite. When catering I serve mine hanging from the edge of a HUGE martini glass with crushed ice in the center and a bowl of red cocktail sauce propped in the ice."
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4 h 25 m servings 150 cals
Original recipe yields 8 servings

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  • Prep

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  1. Place shrimp, olive oil, garlic, salt, and black pepper in a resealable plastic bag. Coat shrimp with oil mixture, squeeze out excess air, and seal bag. Marinate in refrigerator for up to 4 hours.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes per side. Peel shrimp.
  4. Serve with cocktail sauce and lemon wedges.


  • Cook's Notes:
  • If using a wide grate grill, place a sheet of aluminum foil over grate and poke a few holes in foil.
  • Hang from rim of a chilled martini glass and place a dollop of your favorite cocktail sauce in martini glass. Serve with lemons as garnish.

Nutrition Facts

Per Serving: 150 calories; 4.6 g fat; 7 g carbohydrates; 19.1 g protein; 173 mg cholesterol; 696 mg sodium. Full nutrition

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I halved the recipe, but probably should not have cut the marinade in half. Next time I will peel the shrimp before marinating. Very tasty.