Grilled Shrimp Cocktail

My two brothers and I took off the week before Thanksgiving to finish getting my mom packed and moved up here close to me.  I have found an adorable little three bedroom condo and she and I were very excited, shopping and making plans to decorate. 

Two days after we moved her into her new crib, I stopped by to pick her up to take her to our house for a steak dinner and to watch the LSU anialate another team. 

Instead I wound up taking her to the Emergency room and two weeks later, she's still in the hospital, but (fingers crossed) close to getting released. 

Hoping that my mom will be home for Christmas, I'm trying out some new appetizers for Christmas.  She loves shrimp so I thought grilling the shrimp would be a huge hit instead of boiling them for this version of a shrimp cocktail.   

Grilled Shrimp Cocktail couldn't be easier, quicker or tastier!  When the presents are being handed out, the last place I want to be is in the kitchen!  I want to be in the the middle of the paper and ribbon flying about the premises in shameless, give me, give me fashion!

The day or night before make the cocktail sauce, it takes about 7 minutes:

1-1/4 cups low-fat, plain Greek yogurt

 (If using plain regular yogurt, line a mesh strainer with a paper towel. Place the strainer over an         appropriate size bowl.  Spoon the yogurt into the lined strainer and allow to drain for about 30 minutes).

2 tablespoons mayonnaise

2 tablespoons Creole or spicy brow grain deli mustard

1-1/2 tablespoons real maple syrup

1 teaspoon curry powder

1/4 cup freshly chopped basil leaves

Mix the above ingredients in a small bowl, season with salt and pepper to taste. 

Heat your indoor grill pan to medium high and coat with 2 tablespoons of olive oil or alternately, heat your outdoor grill to medium high.

Peel 1 pound of jumbo shrimp (or the largest shrimp you can find), leaving the last section of shell near the tail and the tail in tact.  De-vein the shrimp.

Place the shrimp in a large bowl and drizzle with extra virgin olive oil.  Season with Kosher salt and black pepper.  Sprinkle with 1 tablespoon of herbes de Provence.  Toss the shrimp with your hands to evenly coat with the oil and seasonings.  Place shrimp on grill and cook approximately two minutes per side.

So you tell me chips and salsa or Grilled Shrimp Cocktail...that's what I thought