GRILLED SHRIMP OVER QUINOA

Do you love shrimp cocktail? Then you’ll love this Grilled Shrimp with white wine Citrus & Dill Sauce grilled on the Big Green Egg.

Recipe courtesy of Amanda Egidio, Big Green Egg Culinary Center

Ingredients

• 1 lb shrimp, 16/20 size, peeled and deveined
  
• ¼ cup olive oil
  
• ¼ cup lemon juice
  
• 3 tbsp fresh chopped parsley
  
• Coarse salt and freshly cracked pepper
  

Instructions

1. Set the EGG for direct cooking without the convEGGtor at 450°F/232°C.
   
2. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, salt and black pepper. Add shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.
   
3. For the sauce: In a small saucepan, heat the wine and shallots over medium-high heat until reduced to 2 tablespoons, about 12-15 minutes. Turn off the heat and gradually add each cube of butter into the reduction, whisking after each
   
4. addition. Add the Citrus & Dill Sauce Seasoning, and season with salt as desired. Whisk in the lemon juice and set sauce aside.
   
5. Place the shrimp on a lightly oiled Perforated Cooking Grid and cook for 2 to 3 minutes per side, or until opaque. Serve the shrimp drizzled with the sauce over quinoa or rice.
   

White Wine Citrus & Dill Sauce Ingredients

• 1 cup dry white wine
  
• 1 cup shallots minced
  
• ½ cup unsalted butter, cut into ½ inch cubes, chilled
  
• 1 tbsp Big Green Egg Citrus & Dill Sauce Seasoning
  
• 1 tbsp fresh lemon juice