We think shrimp are the perfect appetizer ~ protein, bite sized, a beautiful colour when cooked and they're quick and easy to make. We prefer to leave the tail on for some extra flair.

INGREDIENTS

• ½ cup Sable & Rosenfeld 3 Pepper Blast Dip
• 1 Tbsp prepared horseradish
• 2 tsp lime juice
• 2 Tbsp chopped fresh parsley
• 2 Tbsp olive oil
• ½ tsp black pepper
• 1½ lbs (675g) uncooked jumbo shrimp, peeled with tails left on, deveined

 

PREPARATION

1. Heat grill to medium heat.
2. Combine first 3 ingredients in a medium bowl.
3. Remove half the 3 Pepper Blast mixture, reserve for later use.
4. Add parsley, oil and black pepper to remaining 3 Pepper Blast mixture; mix well. Toss with shrimp in a large bowl. Place in grill basket; place on grill grate.
5. Grill 6 minutes or until shrimp turn pink, tossing occasionally. Remove from the grill.
6. Toss the cooked shrimp with the reserved 3 Pepper Blast mixture. Serve.

Print Recipe