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.
Ingredients
- 450 g 21 to 24 count shell-on shrimp, deveined
- ⅓ cup Italian-style salad dressing not low fat
- ½ cup parsley chopped
- 1 tbsp lemon juice
- 1 green onion roughly chopped
- 1 clove garlic roughly chopped
- ½ tsp dried tarragon
- ¼ tsp salt
- ½ 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.
Notes
Shrimp 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.
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