Grilled Shrimp With Plum 'Chups Cocktail Sauce



  • 1/4 cup Plum ’Chups Fruit Ketchup (see headnote)

  • 2 teaspoons prepared horseradish (grated, not creamy)

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon sugar


  • 28 to 30 large shell-on, deveined raw shrimp
  • 1 tablespoon canola oil, plus more as needed

  • Kosher salt

  • Freshly ground black pepper

  • 1 lemon, cut in half and seeded

  • 1 teaspoon sugar

  • 1 small bunch cilantro (leaves and tender stems), coarsely chopped


For the sauce: Combine the Plum ’Chups, horseradish, Worcestershire sauce and sugar in a small bowl. Cover and let rest at room temperature for 30 minutes, or cover and refrigerate for several hours.

For the shrimp: Prepare the grill for direct heat: If using a gas grill, preheat to medium/medium-high (375 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Toss together the shrimp and oil in a mixing bowl until evenly coated. Season lightly with salt and pepper. Grease the cut sides of the lemon with a little oil, then sprinkle them with the sugar.

Place the lemon halves cut side down on the grill grate. Arrange the shrimp on the grill grate. Cook, uncovered, for 1 to 3 minutes, then use tongs to turn over the shrimp; cook for 1 to 2 minutes on the second side, so the shrimp are cooked through yet still springy to the touch. Transfer to a clean bowl.

As soon as the lemon halves are nicely charred, remove them from the heat. Squeeze their juice evenly over the shrimp (discard the spent halves); add the cilantro and toss to incorporate. Let rest for 5 minutes.

Arrange the shrimp on a platter; serve with the sauce for dipping.