Entertaining These grilled peel-and-eat shrimp with green goddess dip are guaranteed to disappear quickly By Martin Zibauer Published: December 30, 2025 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print RecipeOne thing I learned as I got older and less cynical: summer is not actually endless. It’s always over far too soon, so when you can spend time on the dock with your friends, having a few snacks and drinks, that’s exactly where you must be. And these dishes—fresh, quick, and each with a little wow factor—are what you must be eating. I hope that you’ll treat these recipes as a vague set of loose recommendations: swap in the ingredients you have in the cupboard and don’t fuss if something is missing. Because if you’re in the kitchen worrying about following a recipe to the letter, you’re not down on the dock having fun and enjoying the non-eternal sunshine. Let’s get creative. Grilled Peel-and-Eat Shrimp with Green Goddess Dip A plate of grilled shrimp with a herb-flecked, California-style dip is guaranteed to disappear quickly; maybe you should double the recipe. No ratings yet Print Recipe Pin Recipe Course Appetizer, hors d'oeuvres Servings 4 Ingredients 1x2x3x450 g 21 to 24 count shell-on shrimp, deveined⅓ cup Italian-style salad dressing not low fat½ cup parsley chopped1 tbsp lemon juice1 green onion roughly chopped1 clove garlic roughly chopped½ tsp dried tarragon¼ tsp salt½ cup 14% sour cream or 3% plain yogurt or a mix of both Instructions In a non-reactive bowl, stir together shrimp and salad dressing and let marinate for 30 minutes.In a food processor, purée parsley, lemon juice, green onion, garlic, tarragon, and salt. Add sour cream or yogurt and pulse to combine. Adjust seasoning to taste.Remove shrimp from dressing and pat dry with paper towels. Place in grill basket on barbecue over medium-high heat; close lid and cook, turning once, until opaque and lightly charred, 4 to 5 minutes. Serve with green goddess dip. NotesShrimp is usually sold deveined, but check that the dark vein along the shrimp’s back has been removed completely. If you think peeling shrimp as you eat them is a bit of a faff, just eat the shells and tails—they’re tasty too. Keyword appetizer, happy hour, shrimp Tried this recipe?Let us know how it was! Related Story Grilled ginger-garlic edamame is a quick and simple snack for down on the dock Related Story These two Middle Eastern-inspired mixes will wow a crowd at happy hour Related Story These pizza frittata nibbles are the perfect snack for happy hour on the dock