Try this tasty and tangy Bloody Mary Shrimp Grilled Shrimp Recipe. There is no better flavor than when you cook shrimp on the grill. This recipe pairs nicely with a side dish of rice or grilled veggies. (I love it with grilled corn on the cob! see recipe below)
1 cup bottled Bloody Mary mix
1 tablespoon hot pepper sauce
1 lemon, juiced
2 pounds large raw shrimp, peeled and deveined
2 pounds halibut fillets, cubed
In a large bowl, mix together the Bloody Mary mix, hot pepper sauce, and lemon juice. Stir in the shrimp and halibut chunks. Let marinate for 10 to 15 minutes.
Preheat a grill for high heat. Place a grill pan over the grilling surface, or you may use a heavy sheet of foil that has holes poked in it with a fork.
Drain the shrimp and halibut in a colander, discarding the marinade. Grill for 10 to 15 minutes, stirring occasionally, until the seafood is browned and opaque.
For Grilled Corn On The Cob
My kids love corn grilled this way. We take as many ears of corn as we will eat. Usually 5 or 6. I fill the kitchen sink with cold water and I put the corn, husk and all, into the water. I place a cookie sheet or something similar onto the corn to get it to stay under water as much as possible. Soak corn for approx. 30 - 60 minutes.
Pull corn from water and let water run off. Leave husks on corn and place wet corn on a pre-heated med-high grill. Rotate corn after approx. 4 - 5 minutes, continue grilling, rotate again as needed. Cook about 15 - 20 minutes. Remove from grill and place on a cookie sheet. Let cool for a couple of minutes while you are grilling your shrimp.
Using a pair of food safety gloves, remove husks from corn and any corn hair that is left. Serve with butter and enjoy! (the gloves help prevent your hands from turning black)
Need some other grilling tips? Click here to read Grilling Tips For Grilled Shrimp