Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

This easy spicy entrée is great for casual backyard get-togethers. With the vinaigrette already made, the grilled jumbo shrimp take less than 30 minutes to prepare.

Dana McCauley
Recipe by Cooking Light August 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
6 servings (serving size: about 4 1/2 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp.

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  • 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.

Nutrition Facts

223 calories; calories from fat 27%; fat 6.6g; saturated fat 1.1g; mono fat 3.2g; poly fat 1.5g; protein 34.7g; carbohydrates 4.1g; fiber 0.3g; cholesterol 259mg; iron 4.2mg; sodium 549mg; calcium 93mg.
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