Servings: four to six.
In winter, I make these shrimp in a grill pan on the stove, which actually delivers lots of grilled flavor, but you can cook the shrimp on a real grill, too. Although shrimp cocktail is traditionally served cold, I break with convention and serve this version warm.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.