Spicy Grilled Jumbo Shrimp

1. 1

   Peel shrimp, leaving the tails intact.

2. 2

   Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp.

3. 3

   Combine shrimp, 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette, and red pepper in a large zip-top plastic bag.

4. 4

   Seal and marinate in refrigerator 15 minutes, turning bag occasionally.

5. 5

   Prepare grill to medium-high heat.

6. 6

   Remove shrimp from marinade; discard marinade.

7. 7

   Sprinkle shrimp evenly with salt and black pepper.

8. 8

   Place the shrimp, cut sides down, on grill rack coated with cooking spray; grill 2 minutes on each side or until done, basting frequently with the rest of the marinade.

9. 9

   Stove Method: Coat a large skillet with cooking spray.

10. 10

    Add a bit of oil (1 tsp) and heat.

11. 11

    Add prawns, with marinade to the skillet and cook until prawns are pink: about 4 - 5 minutes (don't overcook or they will be tough).

* Per serving · 4 servings · Values may vary.

No additional tips available.