Spicy Roasted Shrimp Cocktail with Bloody Margarita Sauce

  • Yield: 4-6 servings


8cups Water
1/4cup Kosher Salt
2tablespoons Granulated Sugar
2-- Lemons
3cups Ice
3pounds Large or Jumbo Shrimp, peeled and deveined
2cups Ketchup
1tablespoon Extra Virgin Olive Oil
2tablespoons White Grated Horseradish
1tablespoon fresh lemon juice
1tablespoon fresh line juice
1/4teaspoon celery seed
1 1/2tablespoons Worcestershire Sauce
1-2dashes Tabasco Sauce
2medium Shallots, peeled, minced
1 -2ounces Tequilla or Vodka
1/4cup Extra Virgin Olive Oil
2teaspoons Lime Juice
-- Freshly ground black pepper to taste
1 1/2teaspoons Ground Cumin
1 1/2teaspoons Smoked Paprika
1teaspoon Chipotle or Adobo Chili Powder
pinch-- Cayenne Powder
Zest-- One Lime
1-- Lime cut in wedges for drizzling



  1. In a small saucepan, heat the olive oil, then add minced shallots and cook over medium-low heat to soften the shallots, and lightly brown them, about 3-4 minutes. Add the Worcestershire sauce to deglaze pan, the ketchup and hot sauce. Let the mixture cook over a medium-low flame and reduce for 20 minutes, stirring frequently. This will concentrate the flavors and create a thicker, richer sauce base that takes on a deeper red color.


  1. Meanwhile, combine water, kosher salt, sugar, and garlic in a large pot or container to make the brine. Cut the lemons in half, squeeze the juice into the brine, and throw in the squeezed halves too. Add the ice. Place the peeled and deveined shrimp (you can leave tails on or remove with a scissor, according to your preference) in the brine and refrigerate for 30 minutes to an 1 hour.


  1. When the ketchup mixture has cooked and reduced an inch or so in volume, remove from heat. Add the lemon juice, lime juice, horseradish, lime zest, ground celery seed and tequila. Combine thoroughly, transfer into a small serving bowl and refrigerate until cooled, at least 30 minutes.


  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil. Place a cooling rack on the baking sheet. (If you don’t have a cooling rack, you can roast the shrimp directly on the pan. Roasting them on the rack allows the heat to circulate and cook the shrimp up above any moisture…but it’s just a fine point. They’ll come out fine cooking right on the sheet tray too.) 


  1. Remove the shrimp from the brine and lightly pat dry with paper towels. In a bowl, toss the shrimp in the olive oil, lime juice, cumin, smoked paprika, chili powder, cayenne, salt and pepper to taste. Spread the shrimp out on the cooling rack on the lined sheet pan. Roast in the middle of the oven for 5-6 minutes, or until the shrimps are just turned pinkish white and are firm to the touch. Shrimp can overcook really quickly, so keep an eye on them.


  1. Remove shrimp from oven and immediately transfer to a serving platter, arranging the shrimp around the serving bowl filled with the Margarita sauce. Microplane lime zest lightly over shrimp and serve with lime wedges or drizzle with lime juice. Serve.