Grilled Lemon Shrimp with Creamy Parsley Caper Sauce

These delicious guys were apart of our Valentine dinner. Lucky for Green Bay, we experienced unseasonably warm temperatures for February and we decided to bust out our grill. Perfect Valentine's Day gift for this couple. This recipe was developed on the fly, and tastes awesome. A word to the wise, be careful when grilling shrimp because they cook really fast! I am off to Door County for the weekend with a few friends. Enjoy!
1/2 lb jumbo shrimp (about 6 shrimp)
Zest of 1 lemon
Juice of 1 lemon
1 Tbl minced shallots
2 Tbl olive oil
1/4 tsp salt
1/4 tsp black pepper

For Parsley Caper Sauce
1 small shallot
1 clove garlic
1 cup parsley, stems removed
2 Tbl cream
1 Tbl olive oil
1 tsp capers
1/4 tsp black pepper

Mix lemon zest, lemon juice, oil, pepper, shallots, salt and pepper in a medium bowl. Toss shrimp in lemon marinade. Allow shrimp to rest in the fridge for an hour.

While shrimp are marinating, place all the sauce ingredients in a food processor. Pulse till mixture is smooth. Set sauce aside.

Set grill to medium-low heat. Remove shrimp from fridge and grill about 2-3 minutes per side.

Arrange cooked shrimp on a platter and top with sauce.

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