Grilled shrimp today. First peel and de vein the shrimp, the vein can be kinda sandy and un appetizing. I would normally like to grill with the shells on the shrimp but I didn’t want to risk sand. Dress the shrimp lightly with olive oil, garlic, Himalayan pink salt, black pepper, dill weed and a squeeze of fresh lemon.
For the sauce, mix mild chili sauce with granulated garlic, creamed horseradish, salt, pepper, a dash of olive oil, lemon juice and Louisiana hot sauce to taste.
Will grill these soon.