Dr. BBQ: Grilled chili-rubbed shrimp cocktail & bacon cheddar ranch cheese ball recipes

Dr. BBQ | Party Appetizers

FOX 13's Mark Wilson and Haley Hinds join Chef Ray "Dr. BBQ" Lampe as they make appetizers that are good to feed a crowd at a party ahead of the new year.

TAMPA, Fla. - Learn how to make Dr. BBQ's grilled chili-rubbed shrimp cocktail & bacon cheddar ranch cheese ball recipes.

Ingredients

24 jumbo raw shrimp, peeled and deveined
16 bamboo skewers soaked in water for 1 hour

Grilled chili-rubbed shrimp cocktail

1 tablespoon chili powder
½ teaspoon ground cinnamon
½ teaspoon dried oregano
Pinch of salt

Bacon cheddar ranch cheese ball recipes

1 cup prepared chili sauce
¼ cup prepared horseradish
1 lemon, juiced
Pinch of cayenne (optional)

Directions

Prepare the grill for cooking over direct medium-high heat. Prepare a big bowl of ice for cooling the shrimp after cooking. Skewer the shrimp, three at a time, and double up the skewers to make a ladder effect.

To prepare the rub, combine the ingredients in a small bowl and mix together. Sprinkle the rub over the shrimp on both sides. Grill the shrimp for 3 to 4 minutes on each side, or until they are opaque. When the shrimp are done, slide them off of the skewers into the bowl of ice. Toss the shrimp with the ice to cool them and stop the cooking process. When the shrimp are cool, transfer them to a plate covered with paper towels. Refrigerate for 30 minutes.

To prepare the sauce, combine the ingredients in a small bowl and whisk them together. Serve six shrimp per guest with a dollop of sauce and a few lemon slices.

Makes 4 servings.

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