“This recipe will absolutely rock your world!!! This recipe goes in part with my Honeyed Lemon-Dijon Vinaigrette. I served this with Garlic Brown Rice and we were (almost) licking our plates clean. Excellent!!”
READY IN:
20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp.
  2. 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.
  3. Prepare grill to medium-high heat.
  4. Remove shrimp from marinade; discard marinade.
  5. 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 rest of the marinade.
  6. Stove Method: Coat a large skillet with cooking spray. Add a bit of oil (1 tsp) and heat. Add prawns, with marinade to the skillet and cook until prawns are pink: about 4 - 5 minutes (don't overcook or they will be tough).

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