Total Time
20mins
Prep 15 mins
Cook 5 mins

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!!

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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