Chilled Grilled Shrimp Served with Smugglers' Notch Vodka and Mango Cocktail Sauce

Recipe from chef Peter McLyman of Country Club of Vermont.

  • Ingredients:
  • 16 ea jumbo shrimp
  • Marinade:
  • 2 cups white balsamic vinaigrette
  • 2 T Red Hot
  • 1/3 cup green chiles (canned or grilled and diced)
  • 2 T cayenne
  • 2 T cumin
  • 2 T coriander
  • 1/2 ea ancho chile (dried)
  • 1 T garlic
  • 2 T ginger
  • 1 bunch cilantro (bottoms removed and rough chopped)
  • 3 - 4 mangos (ripe)
  • 1/2 cup Smugglers' Notch Vodka
  • 2 T Grand Marnier
  • 1 T red pepper flakes
  • 1 T ginger (fresh and run over a microplane)

Method of preparation:

  • Peel and devein the shrimp and place in a zip-lock bag or sealable container.
  • Add all the ingredients into a blender for the marinade.
  • Blend for about a minute and add to the shrimp.
  • Marinate between one and three hours.
  • Peel the mangos.
  • Run the mango against the small grate on your box grater over a bowl.
  • Add the red pepper flakes, vodka, Grand Marnier, and ginger.
  • Mix together and let sit in the refrigerator for at least an hour.
  • When your grill is hot, cook the shrimp on each side for 2 minutes.
  • Lay the shrimp on a tray and cool in your refrigerator.
  • Arrange the shrimp around the edge of a platter.
  • In a decorative bowl, add the mango and vodka cocktail sauce and serve.
  • Enjoy!!!