Dry Brined then Grilled Shrimp Cocktail with Green Goddess

Dry Brined then Grilled Shrimp Cocktail with Green Goddess

1 dozen U8 - U10 shrimp

For the dry brine:

1 teaspoon kosher salt

¾ teaspoon brown sugar

¼ teaspoon paprika

¼ teaspoon smoked paprika

pinch cayenne powder

¼ teaspoon onion powder

¼ teaspoon garlic powder

Mix all ingredients together. Use 1 rounded teaspoon of the mixture to brine the shrimp.

Mix together all of the spices for the dry brine. Season the shrimp and let sit in the refrigerator for 1-2 hours. Grill until cooked through. Serve warm with green goddess dressing on the side.

Green Goddess Dressing

1 cup mayonnaise

1 teaspoon anchovy paste

1 bunch scallions, ends trimmed, sliced thin

1 teaspoon garlic, minced

juice from half of lemon

1 cup picked mint leaves, roughly chopped

½ cup picked dill fronds, roughly chopped

1 cup picked Italian parsley leaves, roughly chopped

½ bunch chives, roughly chopped

1 cup cilantro leaves, roughly chopped

Combine all ingredients for the green goddess in the food processor and puree until smooth. Season to taste with salt and pepper.