Grilled Gulf Shrimp with Lemon Vinaigrette

I’ve mentioned before my love for kitchen gadgets.  This weekend while out getting my shopping fix, I stopped into my favorite gadget store, well..actually, probably my favorite store, period.  I was juggling multiple items..because my fireman was out of arm space himself, when a shiney object caught my eye.  The store was dripping in BBQ and grill items galore, a true celebration of the upcoming months, and this item fell right into place.  I literally dropped the kitchen goodies in my hands (..forcing the clerk following me around to pick them up and place them on the wrap counter..)  Hello grill-basket.  So nice to meet you.. I’ve made a point to mention a grill basket before- but haven’t been able to find a NEW grill basket to suit my taste- until now! Since the intense heat of the grill brings out food’s natural flavors, there’s no need to cook with a lot of calorie- and saturated fat-laden oil or butter. Instead, keep your marinades heart-healthy by choosing monounsaturated oils such as olive, and use lower-calorie spice- or citrus-based marinades, sauces, and rubs to add flavor.  Along with making the most perfect vegetables, ever- this grill basket can be used for other things -like meat and fish- Put the skewers away..for now :) 

Grilled Shrimp
w Lemon Vinaigrette

1 lb fresh Jumbo Gulf Shrimp (10-15 ct), peeled and deviened- tails on
1/4 cup fresh lemon juice
2 tablespoons roughly minced fresh Italian parsley leaves
2 cloves garlic, minced
1 tablespoon finely grated lemon zest
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil

In a large bowl, combine lemon juice, parsley, garlic, lemon zest, mustard, salt, and pepper. Whip briskly with a whisk.  Gradually blend in the oil, whisking to emulsify. Add shrimp to bowl, tossing to coat in the vinaigrette.  Allow to marinate in the refrigerator for about 15 minutes. (Texture of shrimp will change if marinated too long.)

Prepare grill.  Add marinade coated shrimp to a grill basket and place over medium heat, tossing frequently, until opaque and slightly charred (about 2 minutes per side if not using a grill basket). 

Nutrition Information:
Serves 2 (about 5-6 shrimp each)
Calories: 267
Fat: 7 g
Carbohydrate: 4.7 g
Protein: 46.5 g


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