Comeback sauce, a Southern condiment traditionally served with fried seafood, makes its way west in this dish from Voyager in Ferndale, Michigan. They pair the sauce with smoky peel-and-eat shrimp that are marinated overnight with garlic and Old Bay seasoning before hitting the grill.
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1 cup vegetable oil
6 whole garlic cloves plus 1 grated garlic clove, divided
2 tablespoons Old Bay Seasoning
2 pounds shell-on raw medium-size wild Gulf shrimp, butterflied
1 cup mayonnaise (preferably Duke’s)
1/2 cup ketchup
1 celery stalk, peeled and minced
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced cornichon
1 1/2 teaspoons minced shallot
1 1/2 teaspoons minced capers
1/2 teaspoon celery seeds
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon cayenne pepper, plus more to taste
How to Make It
Combine oil, 6 whole garlic cloves, and Old Bay in a food processor. Process until smooth, about 30 seconds.
Place shrimp in large bowl, and add garlic marinade. Cover and chill until ready to grill, at least 1 hour and up to 1 day.
Stir together mayonnaise, ketchup, celery, horseradish, Dijon, Worcestershire, parsley, cornichon, shallot, capers, celery seeds, salt, black pepper, lemon zest, lemon juice, cayenne, and grated garlic in a medium bowl. If desired, add additional cayenne to taste.
Remove shrimp from marinade. Preheat a gas grill to high (450°F to 550°F). Grill shrimp, uncovered, until lightly charred and cooked through, about 1 minute and 30 seconds per side. Transfer grilled shrimp to a platter and serve with Comeback Sauce.
Comeback Sauce can be prepared up to 3 days ahead. Store in an airtight container in the refrigerator.
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