Key Lime Grilled Shrimp

By sheilaolim

Refreshing Key lime juice brightens the flavor of grilled shrimp. Guests will rave about the savory marinade, but it's the Key Lime Beurre Blanc cream sauce that pulls this dish together.

Ingredients

• No-Stick Grilling Marinade:
• 36 large shrimp, peeled and deveined
• 1/2 cup No-Stick Grilling Marinade
• 2 tablespoons honey
• 1 teaspoon Key lime zest
• Pecan-spiked Rice (see recipe in Great Sides)
• Key Lime Beurre Blanc
• 1 egg yolk
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon onion powder
• 3/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon dry mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground red pepper
• Place first 3 ingredients in a blender; process until smooth. With blender on, add oils in a slow, steady stream until blended. Add seasoned salt and remaining ingredients; process until smooth. Cover and store in refrigerator.
• Key Lime Beurre Blanc:
• 1/3 cup white wine
• 3 tablespoons fresh Key lime juice
• 2 tablespoons finely chopped shallot
• 2 teaspoons white wine vinegar
• 1/2 teaspoon minced garlic
• 2 tablespoons whipping cream
• 1 cup unsalted butter, chilled and cut into small pieces
• 1/2 teaspoon Key lime zest
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons chopped fresh chives
• Combine first 5 ingredients in a small skillet; cook over medium heat until reduced to 3 tablespoons. Stir in whipping cream, and cook until reduced to 3 tablespoons.
• Reduce heat to medium-low; add butter, 1 tablespoon at a time, stirring until butter melts. Remove from heat; strain through a metal sieve. Stir in lime zest and salt. Keep warm. Stir in chives just before serving

Preparation

Step 1

Pat shrimp dry with paper towels. Combine shrimp, marinade, honey, and zest in a large bowl, tossing to coat. Marinate 1 hour in refrigerator. Drain shrimp well before grilling; discard marinade.
Grill shrimp in a hot grill basket 3 to 4 minutes on each side or until done.
To serve, divide Pecan-spiked Rice and shrimp evenly among 6 plates; drizzle with Key Lime Beurre Blanc.