"When cooking the main ingredient for shrimp cocktail, the default method is poaching in simmering water. While you can flavor the poaching liquid with lemons, herbs, salt, and other aromatics, it's difficult to inject much flavor into the tiny proteins due to their short cooking time. Thankfully, there are plenty of ways to upgrade a shrimp cocktail."
"Grilling shrimp allows you to impart more flavor strictly from the charring of the shrimp and the smoke of the grill itself, whether you use a charcoal or a gas grill. You can season the shrimp with just salt and lemon, or take the opportunity to pump even more flavor into the shrimp by letting them marinate for about 30 minutes, or even up to overnight."
"Shrimp can be grilled shell-on or peeled, but cooked shrimp are usually easier to peel than raw shrimp. The only drawback to cooking the shrimp with their shells still on is that they won't have the same distinct grill marks that peeled shrimp will have. Leave the very tips of the tails on for guests to grab with, but make sure to include a small dish alongside for the discarded tails."
Poaching in simmering water is the default method for cooking shrimp for cocktail, but short cooking times limit flavor absorption. Grilling imparts charred and smoky flavors from direct heat and grill smoke. Shrimp can be simply seasoned or marinated for 30 minutes to overnight, but highly acidic marinades should only be used briefly to avoid "cooking" the shrimp. Shrimp may be grilled shell-on or peeled; cooked shrimp are easier to peel and shell-on shrimp sacrifice visible grill marks. Leave tail tips on for handling and provide a small dish for discarded tails. Shrimp can be grilled loose, in a basket, or threaded on skewers to prevent falling through grates.
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