“Throw another shrimp on the barbie!” Now that’s an expression I’ve heard more times than I care to remember. But that’s exactly what we’re doing today at The Boys Club! And to accompany these beautiful, barbecued shrimp, I have a robust Bloody Mary Dipping Sauce recipe for you.
The shrimp, or prawns as I know them, are simply marinated in a mixture of olive oil, garlic, and lemon zest. The trick is to barbecue the shrimp quickly. Any longer, and the shrimp will end up tough and floury. You have been warned! The sauce itself takes inspiration from the famous Bloody Mary cocktail. It’s a raw sauce, and my best advice would be to adjust some of the ingredients to suit your palate. I prefer it a little bit more on the “lemon-y” side, so I always end up adding a little bit more lemon juice. Like it hot? Fine. Add an extra teaspoon of cayenne. It’s up to you!
Overall, the dish comes together quite quickly. I like to make the Bloody Mary Dipping Sauce ahead of time and leave it in the fridge to allow the flavours to develop. Once the shrimp come off the “barbie” hot plate, serve the dipping sauce on the side with a wedge of lemon. It makes a great tapas style snack or a fantastic starter at your next summer barbecue.
Yield: 1 pound Barbecued Shrimp
Tools: Barbecue hot plate
1 lb. (450 g) raw shrimp, cleaned and deveined with tails intact
zest of 1 lemon
2 cloves garlic, finely chopped
3 tbsp. (45 ml) extra virgin olive oil
1. Combine the lemon zest, garlic, olive oil, and shrimp in a non-reactive bowl.
2. Barbecue shrimp on a barbecue hot plate for 2-3 minutes.
3. Serve with Bloody Mary Dipping Sauce (recipe follows).
Bloody Mary Dipping Sauce
Yield: 1.5 cups (360 ml) dipping sauce
1 cup (240 ml) tomato passata (pureed tomatoes)
Juice of 1 lemon
2 tbsp. (30 ml) Worcestershire sauce
1 tsp. (5 g) celery salt
1 tsp. (5 g) cracked black pepper
1 tbsp. (15 ml) Tabasco sauce
1/4 cup (60 ml) extra virgin olive oil
4 fl. oz. (120 ml) vodka
2 tbsp. (30 g) freshly chopped flat leaf parsley
1 tbsp. (15 ml) horseradish (optional)
1. In a medium bowl, combine all ingredients and stir well. Adjust spices to your liking.
2. Leave sauce to rest in the refrigerator for a minimum of 1 hour before serving with the shrimp.