Grilled Shrimp from Townley Pool and Spa in Little Rock

Do you love shrimp cocktail? Try this version of Grilled Shrimp with White Wine Citrus & Dill Sauce.

Ingredients

1 lb shrimp, 16/20 size, peeled and deveined
¼ cup olive oil
¼ cup lemon juice
3 tbsp fresh chopped parsley
Coarse salt and freshly cracked pepper

Instructions

Set the Big Green Egg for direct cooking without the convEGGtor at 450°F/232°C.

In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, salt and black pepper. Add shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.

For the sauce: In a small saucepan, heat the wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes. Turn off the heat and gradually add each cube of butter into the reduction, whisking after each

addition. Add the Citrus & Dill Sauce Seasoning, and season with salt as desired. Whisk in the lemon juice and set sauce aside.

Place the shrimp on a lightly oiled Perforated Cooking Grid and cook for 2 to 3 minutes per side, or until opaque. Serve the shrimp drizzled with the sauce over quinoa or rice.

White Wine Citrus & Dill Sauce Ingredients

1 cup dry white wine
1 cup shallots minced
½ cup unsalted butter, cut into ½ inch cubes, chilled
1 tbsp Big Green Egg Citrus & Dill Sauce Seasoning
1 tbsp fresh lemon juice

Recipe and photo from Big Green Egg and courtesy of Amanda Egidio, Big Green Egg Culinary Center.