Impress Your Guests With This Grilled Shrimp Recipe

Shrimp on the grill means one thing: summer. This week NUVO has a recipe for honey Dijon Cajun shrimp from Joanne Rapos and La Maison Maille. The marinade uses Maille’s Dijon mustard With Honey to add a sweet kick. Alongside an equally appealing dipping sauce, this makes a perfect starter for those hot nights when the grill never goes off.

Ingredients

For the sauce:

1/2 cup Maille Mayonnaise de Dijon

2 tablespoons Maille Dijon Mustard With Honey

1 teaspoon Maille Cider Vinegar With Apple Juice

1/8 teaspoon garlic powder

1/8 teaspoon paprika

1 teaspoon hot sauce of your choice

Salt and pepper, to taste

For the shrimp marinade:

1/4 cup olive oil

3 tablespoons Maille Dijon Mustard With Honey

2 cloves garlic, minced

1 tablespoon Cajun seasoning

1 teaspoon lime zest

1/4 teaspoon salt

1/4 teaspoon black pepper

1 pound raw shrimp, peeled and deveined

2 tablespoons fresh parsley, chopped for garnish

Lime wedges to garnish

Method

For the sauce:

Combine all the ingredients in a bowl and stir until smooth.

Refrigerate until ready to use.

For the shrimp marinade:

Whisk together the olive oil, Dijon Mustard With Honey, garlic, Cajun seasoning, lime zest, salt, and pepper in a small bowl.

Place the shrimp in a large zip-lock bag or bowl and pour the marinade over them.

Toss well to coat.

Seal the bag and refrigerate at least 15 to 20 minutes before cooking.

When ready to cook, drain the marinade and discard it.

Thread the shrimp onto skewers (if using wooden skewers, first soak them for at least 30 minutes in water).

Grease the grill and heat to medium high.

Grill the shrimp for 2-4 minutes on each side or until they have become pink and firm. Be careful to not overcook.

Transfer the shrimp to a serving platter.

Squeeze on a bit of fresh lime juice to finish, and garnish with fresh chopped parsley.

Spoon the sauce over the shrimp or fill a bowl for dipping.

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