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)
Ingredients
A note about gluten: When gluten-free tamari is used in place of the soy sauce in the Asian Dipping Sauce, this recipe is gluten free.
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1
shallot, finely chopped
1 tbsp.
freshly 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.
raw peeled and deveined 16-25 ct. tail-on shrimp
12
(10") wooden skewers, soaked in water for 1 hr.
- Kowalski's Signature Fresh Rémoulade Sauce (from the Seafood Department) and Asian Dipping Sauce (recipe below), for dipping
Directions
- In a small mixing bowl, whisk together first 7 ingredients (through pepper); set aside.
- Divide shrimp among skewers, using 2 skewers for each serving to keep shrimp from rotating when grilled.
- 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.
- Preheat grill to medium-high heat.
- Grill shrimp on preheated grill, covered, just until shrimp are opaque in the center (2-2 ½ min. per side).
- Serve with dipping sauces. 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 (or gluten-free tamari), 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.
