Step 1

Preheat Grill: Prepare grill for direct cooking using lump charcoal.

Step 2

Prep Shrimp: Rinse and dry peeled and deveined shrimp and place them onto skewers. If wood skewers, be sure to soak them first for at least an hour in water. Season shrimp with dry rub on both sides.

Step 3

Grill Shrimp: Place shrimp on the grill over direct heat when the charcoal is ready, and cook for four minutes per side or until the internal temperature of the shrimp reads 120 degrees Fahrenheit using an instant-read thermometer. Concurrently place lime over direct heat, flesh side down, for 8 - 10 minutes or until grill marks appear. Use half of the lime to squeeze over the grilled shrimp when they are finished. Use the other half for the sriracha cocktail sauce.

Step 4

In a small bowl mix ketchup, sriracha, horseradish, and the juice of half of a grilled lime. Adjust flavors to your preferences.