Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp.
Combine shrimp, 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette, and red pepper in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes, turning bag occasionally.
Prepare grill to medium-high heat.
Remove shrimp from marinade; discard marinade. Sprinkle shrimp evenly with salt and black pepper. Place the shrimp, cut sides down, on grill rack coated with cooking spray; grill 2 minutes on each side or until done, basting frequently with the remaining 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette. Serve shrimp with lemon wedges.
Very quick, easy and great flavor. Honeyed Lemon-Dijon Vinaigrette makes a wonderful marinade. Instead of grilling the shrimp I did a quick pan sauté basting the shrimp as they cooked -- about 1.5 minutes per side. Poured the 'drippings' from the pan over the plated shrimp. Definitely a keeper.
These were absolutely incredible! I served them with a variety of other choices for our 4th of July dinner down at our beach house. I was a little skeptical about the dill and how it would go over with everyone else in the family (not all the relatives are as experimental as my parents and I) but everyone ate them up. I made about 3 lbs of shrimp for the dinner. Try this you will love it!
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