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Ingredients
- 2 1/4 pounds unpeeled jumbo shrimp
- 3/4 cup Honeyed Lemon-Dijon Vinaigrette, divided
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- Cooking spray
- Lemon wedges
Preparation
Step 1
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 (see salad cookbook), 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.