Grilled Shrimp With Chili Cocktail Sauce Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
162
FAT
34%
CHOL
18%
SOD
49%

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Ingredients for 4 servings

16 jumbo shrimp, peeled and deveined

2/3 to 3/4 cup chili sauce

1 rib celery from heart with leafy tops, finely chopped

1 tablespoon hot sauce, eyeball it

1 teaspoon celery seed, 1/3 palmful

2 tablespoons extra-virgin olive oil

1 teaspoon smoked sweet paprika

2 tablespoons prepared horseradish

Coarsely ground black pepper

2 tablespoons lemon juice, about 1/2 lemon

2 teaspoons Worcestershire sauce

A small handful parsley, finely chopped

Salt

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