Lemon zest and harissa are added to traditional cocktail sauce for a zesty spin on a time-tested classic. Lemon halves are grilled for an additional smoky punch.

Difficulty: 2/5

Prep time: 20 min

Cook time: 6-8 min

Serves: 8-10


  • 2 lbs. jumbo shrimp, peeled and deveined with tails on
  • 2 cloves garlic, minced
  • a squeeze of lemon
  • a drizzle of oil with a high smoke point, like rice bran, canola, or grapeseed
  • dash of salt & pepper
  • 1 lemon, halved
  • a handful of parsley, chopped


  • 1 cup ketchup
  • 2 tbsps. lemon juice, plus 1 tsp. grated zest
  • 1 ½ tbsps. harissa
  • ½ tbsp. tamari or soy sauce
  • ½ tbsp. horseradish
  • salt & pepper, to taste


  1. Marinate shrimp with garlic, lemon, oil, salt, and pepper.
  2. In a mixing bowl, whisk together ingredients for cocktail sauce and portion out into a small serving bowl.
  3. Preheat grill to medium-high heat.
  4. Thread shrimp onto Broil King’s Dual Prong Skewers and set aside until the grill is preheated.
  5. Grill skewered shrimp for 3-4 minutes per side, until nicely charred and just cooked through.
  6. Simultaneously, grill lemon halves until grill marks form, about the same amount of time.
  7. Transfer skewers onto a platter and serve with harissa cocktail sauce. Garnish with chopped parsley.

Recipe Styling & Development by Jannell Lo
Photography by Jessica Kalman