Grilled Shrimp with Herb Vinaigrette Recipe

Name: Grilled Shrimp with Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup salt; 1/3 cup sugar; 4 cups water, at room temperature; 1 pound extra-large shrimp (16 to 20 count), shell on, scored down the back and deveined; 4 cloves garlic, minced; Grated zest of 1 lime; 1/2 teaspoon red pepper flakes; 1/4 cup dry white wine; Juice of 2 limes; 1/4 cup olive oil; 6 handfuls baby arugula; Herb Vinaigrette (recipe follows); 4 cloves garlic, blanched or poached (see page 192); 1 cup packed fresh flat-leaf parsley; 1/4 cup fresh basil leaves; 1/4 cup fresh mint leaves; 1 teaspoon kosher salt; 1/4 cup freshly squeezed lime juice; 2 tablespoons mirin (Japanese cooking wine); 3/4 cup olive oil; 1 teaspoon honey, or as needed; (makes about 2 cups)

Servings: persons

1/3 cup salt
1/3 cup sugar
4 cups water, at room temperature
1 pound extra-large shrimp (16 to 20 count), shell on, scored down the back and deveined
4 cloves garlic, minced
Grated zest of 1 lime
1/2 teaspoon red pepper flakes
1/4 cup dry white wine
Juice of 2 limes
1/4 cup olive oil
6 handfuls baby arugula
Herb Vinaigrette (recipe follows)
4 cloves garlic, blanched or poached (see page 192)
1 cup packed fresh flat-leaf parsley
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
1 teaspoon kosher salt
1/4 cup freshly squeezed lime juice
2 tablespoons mirin (Japanese cooking wine)
3/4 cup olive oil
1 teaspoon honey, or as needed
(makes about 2 cups)

1
To make the brine, dissolve the salt and sugar in the water.
2
Add the shrimp and let stand for 20 to 30 minutes.
3
Drain.
4
Prepare a medium-hot fire (450F) in a wood-fired grill.
5
Soak 6 wooden skewers in water for 30 minutes.
6
To make the marinade, whisk all the ingredients together in a large bowl.
7
Toss with the shrimp.
8
Cover and refrigerate for 30 minutes.
9
Thread 3 shrimp on each skewer, piercing each through both ends.
10
Let stand at room temperature for 15 minutes.
11
Grill for 1 to 2 minutes on each side, or until they just turn evenly pink.
12
Serve on a bed of baby arugula and drizzle with the vinaigrette.
13
Serve the remaining vinaigrette alongside for dipping.
14
Combine all the ingredients except the olive oil and honey in a food processor or blender.
15
With the machine running, gradually add the olive oil to create an emulsion.
16
Add honey to taste.
17
Taste and adjust the seasoning.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/3 cup salt, 1/3 cup sugar, 4 cups water, at room temperature, 1 pound extra-large shrimp (16 to 20 count), shell on, scored down the back and deveined, and more.

Yes, Grilled Shrimp with Herb Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Shrimp with Herb Vinaigrette

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