I'm a lucky man to count on both hands the one's that I love, some just have one...

Today, a classic with a twist (or course), the shrimp cocktail. It is said to have originated in Great Britain, and was traditionally served with a mayonnaise and tomato based cocktail sauce. Later Americans adapted the cocktail sauce we are familiar with, ketchup and horseradish. I have enjoyed shrimp cocktails since I was a child. For my shrimp cocktail I marinated them briefly in an orange chipotle sauce prior to placing them on the grill. This added a nice bright bite. I then chilled them as with a conventional shrimp cocktail. I have included a recipe for a spicy citrus cocktail sauce. I served this cocktail with basic garlic hassleback potatoes (recipe below), and a wedge salad with fresh ranch dressing. This meal comes together quickly, and is excellent for a warm evening, date night, or cocktail party. 

Grilled Shrimp Cocktail with Chipotle Orange Cocktail Sauce

1 lb jumbo shrimp, peeled and deveined

3 T chopped fresh cilantro or parsley

2 garlic cloves, minced

1 t minced canned chipotle chile in adobo, plus 1 to 2 t adobo sauce from the jar or can

Coarse salt (kosher or sea) and cracked black pepper

2 T olive oil

2 T fresh lime juice

Cocktail Sauce

1 C ketchup

6 T fresh orange juice

2 T fresh lime juice

1 T Worcestershire sauce

1 to 2 chipotle chilies, minced, plus 1 to 2 teaspoons can juices

1 T prepared horseradish

Salt and freshly ground black pepper

3 T diced white onion

6 sprigs fresh cilantro

lime wedges for serving

Place the shrimp, cilantro or parsley, garlic, minced chipotle with juices, salt and pepper in a mixing bowl and toss to mix. Stir in the oil and lime juice and let marinate for 30 minutes.

Meanwhile, place the ingredients for the cocktail sauce in a mixing bowl and whisk to mix. Correct the seasoning, adding salt or lime juice to taste.

Set up your grill for direct grilling and preheat to high. Thread the shrimp onto skewers. I suggest grilling on foil with holes poked in it, or on a grill pan. Grill the shrimp until cooked through, about 2 minutes per side.

 Place a bowl of sauce on the plate and top with a sprinkling of onion and cilantro sprig. The shrimp can be served hot or cold.

Hasselback Potatoes

3 medium-sized potatoes, scrubbed clean

3 cloves garlic, very thinly sliced

1 T olive oil

2 T cold unsalted butter, cut into little pieces

Kosher salt

freshly ground black pepper

blue cheese optional

Preheat oven to 425 degrees. Put the potatoes down on a cutting board, flat side down (if you need to take a tiny slice off the bottom of the potato so it'll lay flat, go ahead and do that). Starting at one end of the potato, very carefully slice into the potato, almost all the way through, small intervals. Insert garlic slices and tiny bits of butter between the slits.

Put the potatoes on a baking sheet, and drizzle 1 tsp olive oil over each potato. Sprinkle each potato lightly with salt and pepper.

Bake for about 40 minutes, until the tops of the potatoes are browned and crisp and the potato is soft when poked with a fork at the bottom. Serve immediately. If using blue cheese sprinkle on before serving.

Until tomorrow...Peace.