I prepare this for summer outdoor grilling parties as an appetizer. The secret is to take the shrimp off the grill right as they are done and moving away from the grill so they do not over cook. They pop in your mouth with a burst of citrus. This is a remake of the old, boring boiled shrimp with a squeeze of lemon.
1 ½ pounds medium shrimp, raw with tail on
2 tablespoons olive oil
1 tablespoon agave nectar
Ground black pepper
1 cup ketchup
1 tablespoon horseradish (prepared, not cream)
1 orange (navel or Valencia)
Prepare your grill to medium high heat.
Peel and devein the shrimp, leaving the tails intact.
Place in a bowl & toss with oil, agave & juice of 2 limes.
Skewer the shrimp (about 6 per skewer) and then season on both sides with salt & pepper.
Grill the shrimp skewers for 3 minutes on each side (you may need more time dependent upon size of shrimp) or until charred and opaque.
Let shrimp cool while mixing ketchup, horseradish & juice of the orange in a small bowl. Season the sauce with salt and pepper to your taste. Garnish the sauce bowl with orange zest or an small orange slice.
Remove shrimp from skewers and place on a plate. Top shrimp with zest of remaining lime and squeeze juice from this lime over cooked shrimp. Serve with orange cocktail sauce.