Marinated Grilled Shrimp with Key Lime Beurre Blanc
Another delicious way to serve shrimp!
Servings 3 servings
Ingredients
- 1 lbs . large shrimp , peeled and de-veined, tail on
Marinade
- 1 tbsp balsamic vinegar
- 1/2 cup extra virgin olive oil
- 2 tsp Dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika
- 1 tsp Lawry's seasoned salt
- 1/2 tsp pepper
- 1/2 tsp dry mustard
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 tsp cayenne pepper
- 1 tsp Key Lime zest
Key Lime Beurre Blanc
- 1/4 cup dry white wine
- 3 tbsp fresh Key Lime juice
- 2 tbsp chopped onion
- 1 clove garlic minced
- 2 tbsp white wine vinegar
- 2 tbsp heavy cream
- 12 tbsp cold butter
- 1/2 tsp Key Lime zest
- 1/4 tsp salt
- 1 tsp fresh chopped chives
Instructions
Marinade
- Mix all ingredients in a medium sized bowl, add shrimp and toss to coat and refrigerate one hour (or put marinade in a gallon sized plastic bag with shrimp)
Grilling the shrimp
- Remove the shrimp from the marinade and pat excess marinade off with paper toweling, discard marinade.
- Cook shrimp on a hot grill approximately 2 minutes per side, remove and keep warm
Key Lime beurre blanc
- In a small skillet or saucier on medium heat place first five ingredients and reduce liquid to about 3 tablespoons, 4 mins.
- Add the cream and reduce to 3 tablespoons, 2 mins.
- Take the skillet off the heat and add cold butter 1 tablespoon at a time stirring it in. Place back on the heat a few seconds if it gets too cold to melt the butter. This will help the sauce to not separate.
- Remove from heat and strain in a wire sieve.
- Put beurre blanc back into the skillet and stir in the key lime zest , salt and chives.
- Place in a serving dish and serve right away, using it to top the shrimp.
Notes
Serve shrimp over rice. I cooked the rice in chicken bouillon to give it extra flavor.