I love shrimp cocktail, so when Canadian Living’s The Barbecue Collection described this recipe as “shrimp cocktail on the grill” I had to try it. The shrimp skewers were delicious, very quick to make, and you probably have all the ingredients in your freezer, fridge and pantry.

If you use bamboo skewers, be sure to soak them for at least 30 minutes before grilling. To avoid additives and preservatives in this recipe, use an all-natural chili sauce and hot pepper sauce, such as Heinz and Tabasco brands.


2 lbs. raw shrimp (21-30 per pound, or 16-20 per pound)

1/2 cup tomato-based chili sauce

1 tbsp packed brown sugar

2 tsp cider vinegar

1 tsp hot pepper sauce

3/4 tsp paprika

1 clove garlic, minced

Lemon wedges


Peel and devein shrimp, leaving tails intact. Thread lengthwise onto skewers. Mix together chili sauce, brown sugar, vinegar, hot pepper sauce, paprika and garlic; brush half over shrimp. Grill shrimp over medium-high heat, turning once, for four minutes. Brush with remaining sauce and continue grilling, turning once, until shrimp are opaque and glazed. Serve with lemon wedges. Serves 8.

From Canadian Living’s The Barbecue Collection