Ingredients
The following ingredients have 3 Servings
- 1 pound jumbo shrimp (16-20/pound) (thawed & deveined, shell left on)
- 1 lemon (halved)
- 1 lime (halved)
- 1/2 cup olive oil
- 1/2 tablespoon smoked paprika
- Dash of herbs de Provence (or Italian seasoning)
- Pinch of saffron (optional)
- 1 tablespoon fresh parsley (chopped )
- 4 cloves garlic (minced)
- Salt & pepper (to taste)
- 1/2 cup mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice + zest of 1/2 lemon
- 1/2 teaspoon smoked paprika
- Pinch of garlic powder
- Salt & pepper (to taste)
Instruction
- Prepare the shrimp (thaw & devein if needed, and leave the shells on. Here's a tutorial if you're not sure how to do this).
- Add marinade ingredients to a bowl and combine.
- Add half the marinade to a large Ziploc bag. Add the shrimp to the bag and ensure they're coated in the marinade. Let them sit for 15 minutes.
- Meanwhile, add the dip ingredients to a bowl and stir until combined. You may want to transfer it to a smaller dipping bowl for serving. Refrigerate until needed.
- Preheat your BBQ/grill to high then reduce the heat to medium-high when you're about to start grilling. Cook the shrimp for about 4-5 minutes/side or until they're cooked through but not overcooked. The outside will turn pink. Make sure you take them off the heat ASAP. While cooking, baste the shrimp with the remaining marinade. Grill the citrus cut-side down for a few minutes (I did until it had nice char marks). You can do this the same time as the shrimp. We use a gas BBQ and cooked everything with the lid down.
- Serve the jumbo shrimp with the dipping sauce and the grilled citrus.
