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Grilled Jumbo Shrimp

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.


  • 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



  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.