SPICY JERK SHRIMP COCKTAIL with COOL ISLAND DIPPING SAUCE

Makes 4 to 6 servings

Shrimp cocktail always seems to be a crowd-pleaser, and this one is no different. These Caribbean-style shrimp are full of aromatic spices, thanks to the homemade jerk seasoning. If you can’t take the heat, don’t worry; the dipping sauce is a great counter and complement to the spice. You can serve the shrimp hot from the grill, or if you prefer, allow them to cool and serve chilled.

JERK SEASONING RUB

2 tbsp (15 g) granulated garlic

2 tbsp (16 g) onion powder

2 tbsp (30 g) light brown sugar

2 tbsp (3 g) dried parsley

1 tbsp (7 g) smoked paprika

1 tbsp (19 g) kosher salt

1 tbsp (3 g) dried thyme

1 tbsp (5 g) cayenne pepper

1½ tsp (1 g) ground allspice

1½ tsp (3 g) ground black pepper

1 tsp ground cumin

1 tsp freshly grated nutmeg

1 tsp ground cinnamon

ISLAND DIPPING SAUCE

⅔ cup (120 ml) ketchup

½ cup (115 g) mayonnaise

2 tbsp (30 g) prepared horseradish

2 tsp (10 ml) fresh lemon juice

1 lb (455 g) jumbo shrimp (16–20 count), peeled and deveined, tail on

2 tsp (10 ml) olive oil

Prepare the rub: In a medium-sized bowl, stir together all the rub ingredients, then set aside. Leftover rub may be stored in an airtight container for up to 6 months.

Prepare the dipping sauce: In a small bowl, stir together the ketchup, mayonnaise, horseradish and lemon juice. Cover and refrigerate until ready to serve.

Set up the EGG for 350°F (180°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 350°F (180°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 30 percent open. Make minor adjustments as necessary.

In a medium-sized bowl, toss the shrimp to coat with olive oil and season with an even coating of the jerk rub. Once the cooker comes up to temperature, place the shrimp on the cooking grid and grill over direct heat until they are firm to the touch and just turning opaque in the center, 3 to 4 minutes per side.

Remove the shrimp from the grill and arrange on a platter. Serve with the dipping sauce on the side.