Marinated Grilled Shrimp (Tacos or not) with Fireworks Chipotle Tomato Butter
Summer is just about here and grilling season has begun. I love to grill. I love shrimp. I love grilled shrimp! And I really love this recipe for marinated grilled shrimp with Fireworks Chipotle Tomato Butter. The marinade couldn’t be simpler. And if you love to grill as much as I do you’re going to love this and want to make it for the next few meals! It’s really that good! We made this as an appetizer and served it a friends house for a backyard barbeque, but it could easily be a main dish. Or as tacos. Just get some tortillas and some taco fixins. It served 10-12 adults as an app, more like 6 as a main.
1/2 cup bottled Italian dressing (we used Drew’s Classic Italian)
1/2 cup mayonnaise
1/2 cup fresh lime juice from 4-5 limes
1 Tbs coarse sea salt
2 lbs peeled and deveined tail on raw large shrimp- Lucky’s market has great frozen bags of shrimp, 22/26 count
1/4 cup chopped scallions
2 Tbs fresh chopped parsley or cilantro if making tacos
1 tsp paprika
2-4 Tbs Fireworks Chipotle Tomato Butter, room temp.
If using frozen shrimp, thaw in cold water. Then in a large bowl make the marinade by stirring together dressing, lime juice, mayo and salt. Add the shrimp and toss to coat. Cover and refrigerate about 30 minutes.
While shrimp are marinating, heat the grill to 500˚. When its hot set a grill pan on the grates and use a slotted spoon to scoop out the shrimp. Depending on the size of your grill pan, you might have to do in a few batches to fit all the shrimp in one layer. Grill shrimp about 2 minutes per side. Discard the leftover marinade when finished. Add the grilled shrimp to a clean large bowl and toss with the butter until butter is melted and the shrimp are coated. Sprinkle with scallions, parsley and paprika and transfer to a serving dish. Best. Grilled Shrimp. Ever.