Grilled Gulf Shrimp with 
Comeback Sauce

By gbvampy1

Ingredients

• 1 1 1 cup vegetable oil
• 6 6 1 whole garlic cloves plus 1 grated garlic clove, divided
• 2 2 2 tablespoons Old Bay Seasoning
• 2 2 2 pounds shell-on raw medium-size wild Gulf shrimp, butterflied
• 1 1 1 cup mayonnaise (preferably Duke’s)
• 1/2 1/2 1/2 cup ketchup
• 1 1 1 celery stalk, peeled and minced
• 1 1 1 tablespoon prepared horseradish
• 1 1 1 tablespoon Dijon mustard
• 1 1 1 tablespoon Worcestershire sauce
• 1 1 1 tablespoon minced fresh flat-leaf parsley
• 1 1 1 tablespoon minced cornichon
• 1 1/2 1 1/2 1/2 teaspoons minced shallot
• 1 1/2 1 1/2 1/2 teaspoons minced capers
• 1/2 1/2 1/2 teaspoon celery seeds
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/2 1/2 1/2 teaspoon freshly ground black pepper
• 1/2 1/2 1/2 teaspoon lemon zest
• 1 1 1 tablespoon fresh lemon juice
• 1/4 1/4 to teaspoon cayenne pepper, plus more to taste

Details

Servings 4
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Combine oil, 6 whole garlic cloves, and Old Bay in a food processor. Process until smooth, about 30 seconds.

Step 2

Place shrimp in large bowl, and add 
garlic marinade. Cover and chill until ready to grill, at least 1 hour and up to 1 day.

Step 3

Stir together mayonnaise, ketchup, celery, horseradish, Dijon, Worcestershire, parsley, cornichon, shallot, capers, celery seeds, salt, black pepper, lemon zest, lemon juice, cayenne, and grated garlic in a medium bowl. If desired, add additional cayenne to taste.

Step 4

Remove shrimp from marinade. Preheat a gas grill to high (450°F to 550°F). Grill shrimp, uncovered, until lightly charred and cooked through, about 1 minute and 30 seconds per side. Transfer grilled shrimp to a platter and serve with Comeback Sauce.

Make Ahead
Comeback Sauce can be 
prepared up to 3 days ahead. Store in an airtight container in the refrigerator.