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Wednesday, July 18, 2012

Grilled Shrimp with Jalapeno Dressing

Deliciously simple grilled shrimp with a spicy jalapeno sauce... how can you go wrong?  This is a perfect summer dish - quick and very fresh.  And hey, you don't like shrimp?  Grill up a piece of chicken and pour this sauce over'll be happy you did :)

Grilled Shrimp with Jalapeno Dressing
Adapted from Cook's Country
Printable Recipe 
1 lbs extra large shrimp, peeled, deveined

1 Tablespoon olive oil
1 Tablespoon lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 jalapenos, roughly chopped
2 Tablespoons cilantro leaves
1 teaspoon lemon zest
1 Tablespoon lemon juice
5 Tablespoons olive oil

Place shrimp on a large bowl.  Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, cayenne, and salt.  Toss to coat.  Cover and refrigerate for 1-2 hours.

Meanwhile, place the jalapenos, cilantro, lemon zest and juice in a food processor or blender.  Pulse until pureed.  With the machine running, slowly add the olive oil until all incorporated.  Pour into a bowl, cover and set aside.

Preheat grill to 350 degrees F.  To make things easy, I used a non-stick veggie/fish try that is made for the grill.  If you do not have one, just thread the shrimp on metal or wooden skewers - if using wooden, make sure to soak them in water for at least 30 minutes before using.  Place the shrimp over the fire and grill about 5-8 minutes, turning once, or until the shrimp are a lovely pink and heated through.  Remove from grill, serve with jalapeno dressing, and enjoy!

One Year Ago:  Grilled Tilapia with Mustard Chive Sauce
Two Years Ago:  Sweet and Spicy Tilapia


StephenC said...

Oh, how I would like to taste this. Jalapenos seeded or not? If not, I'd never get this by Peter.

Yenta Mary said...

Does it get any easier, or more gorgeous and flavorful, than this???

Debra said...

Beautiful! This looks amazing!!

Pam said...

We have been on a shrimp kick lately... this looks fantastic Jenn.

Miss Meat and Potatoes said...

Utterly gorgeous. Love the color. Bet it would be great with a glass of rose!

Chris said...

Or with flank steak!