Recipe

Grilled Shrimp with Dipping Sauces

Grilled Shrimp with Dipping Sauces
Grilled shrimp with Asian Dipping Sauce (left) and Rémoulade (right) for dipping, served atop Quinoa Salad with Roasted Red Pepper Vinaigrette (center)
Serves 6
Ingredients
2 tbsp. Kowalski's Extra Virgin Olive Oil
1 shallot, finely chopped
1 tbsp. fresh chopped Italian parsley
2 tsp. finely minced garlic
1 tsp. Dijon mustard
½ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
1 ½ lbs. 16-20 ct. fresh shrimp, peeled and deveined, tails on
12 (10") wooden skewers, soaked in water for 1 hr.
- Asian Dipping Sauce and Rémoulade (recipes below), for dipping
Directions
  1. In a small mixing bowl, whisk together first 7 ingredients (through pepper); set aside.
  2. Divide shrimp among skewers, using 2 skewers for each serving to keep shrimp from rotating when grilled.
  3. Place skewers in a gallon-sized zipper-closure food storage bag; pour marinade into bag and seal. Marinate shrimp for 1 hr. at room temperature or up to 24 hrs. in the refrigerator.
  4. Preheat grill to medium-high heat.
  5. Grill shrimp on preheated grill, covered, just until shrimp are opaque in the center (2-2 ½ min. per side).
  6. Serve with your choice of dipping sauce. Try them served alongside our recipe for Quinoa Salad with Roasted Red Pepper Vinaigrette.

 

ASIAN DIPPING SAUCE: In a small mixing bowl, whisk together 2 tbsp. soy sauce, 1 tbsp. Kowalski's Pure Honey, 1 ½ tsp. rice vinegar and 1 ½ tsp. Kowalski's Freshly Squeezed Lime Juice (from the Produce Department) until honey dissolves. Whisk in ½ tsp. sesame oil. Stir in 1 tbsp. sliced green onions, ¾ tsp. minced garlic and ¼ tsp. crushed red pepper flakes. Makes about ¾ cup.

RÉMOULADE: In a small mixing bowl, whisk together ½ cup mayonnaise with 1 tbsp. each sweet pickle relish, finely chopped Italian parsley, finely chopped shallot, tomato paste and Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department). Whisk in ½ tsp. Dijon mustard; season to taste with kosher salt, freshly ground Kowalski's Black Peppercorns and paprika. Makes about ¾ cup.