Volcanic Shrimp with Dipping Sauce

Ease of Preparation: Easy

Yields: 8 servings

Ingredients

32 jumbo tiger prawn, cleaned and de-veined with tail on

Salt and pepper to taste

¼ cup of olive oil (60ml)

Marinade

1 teaspoons of liquid smoke (5ml)

2 tablespoons of dried oregano (30ml)

3 cloves of garlic, minced

Juice of 3 lemons

Zest of 3 lemons (optional)

2 teaspoons of hot pepper flakes (10ml)

Season with ground pepper

Spicy dipping sauce

2 tablespoons of Worcestershire sauce (30ml)

¼ cup of horseradish (60ml)

1 cup of ketchup (250ml)

Juice of 2 lemons

3 splashes of Tabasco

1 teaspoon of celery salt (5ml)

1 teaspoon of ground black pepper (5ml)

Method

Combine and mix all dipping sauce ingredients in a bowl and place in the fridge.

Combine all marinade ingredients in a bowl. Place prawns in large sealable bag and pour marinade over.  Marinate in fridge for 30 minutes.

Remove shrimp form marinade and sprinkle with salt, pepper and olive oil. Let shrimp come to room temperature.

Preheat grill to 450ºF.

Place shrimp on grill and cook 2 minutes per side, until pink and firm.

Remove from grill and serve with dipping sauce.