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Serves/Makes: 6 - 8

Ingredients:

• 48 large shrimps (about 2 1/2 pounds), peeled, deveined, tails left on
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Lettuce leaves
• 8 (8-inch) bamboo skewers

How to cook:

• Soak skewers in cold water for 1/2 hour.
• In bowl, mix shrimp, 2 tablespoons reserved oil, the thyme, salt and pepper.
• Thread shrimp on skewers.
• Heat ridged grill pan over medium-high heat.
• Grill shrimp 2 to 3 minutes per side, until cooked.
• Remove from skewers.
• Serve the grilled shrimp warm, at room temperature or slightly chilled, on lettuce with sauce.

Cocktail Sauce Ingredients:

• 12 large ripe plum tomatoes (about 3 pound)
• 1/2 cup extra-virgin olive oil
• 6 cloves garlic, lightly crushed
• 6 sprigs fresh thyme
• 3/4 teaspoon salt
• 1/4 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon fresh lime juice
• 1 jalapeno chile, seeded and minced
• 1/4 teaspoon black pepper

Cocktail Sauce Preparation:

• Preheat oven to 275 degrees F.
• Line jellyroll pan with aluminum foil.
• Bring pot of water to a boil. Working with half the tomatoes at a time, cook tomatoes in pot 30 seconds.
• Remove to colander rinse with cold water to cool.
• Peel and core tomatoes halve lengthwise remove seeds.
• Set 4 largest halves aside.
• Place remaining halves, cut sides down, on prepared pan.
• Drizzle with oil top with garlic, thyme and 1/2 teaspoon salt.
• Bake 2 1/2 hours, turning twice, until shriveled.
• Let cool.
• Pour off oil from pan and reserve (5 tablespoons).
• Reserve 3 garlic cloves, discarding remainder.

This recipe for Grilled Shrimp Cocktail serves/makes: 6 - 8

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Main Ingredient: Shrimp
Preparation Method: Broiled/Grilled