Best 3 Grilled Shrimp With Lemon Vinaigrette Recipes

GREEK ORZO AND GRILLED SHRIMP SALAD WITH MUSTARD-DILL VINAIGRETTE

Greek Orzo and Grilled Shrimp Salad with Mustard-Dill Vinaigrette image

Provided by Bobby Flay

Time 22m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes, halved
1/4 cup chopped fresh dill, plus extra for garnish
1/4 cup white wine vinegar
3 tablespoons Dijon mustard
1/2 cup olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
3/4 pound feta cheese, crumbled
16 medium shrimp, peeled and de-veined

Steps:

Combine orzo, cucumber, green onions, and tomatoes in a large bowl. Place dill, vinegar, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat grill to high. Brush shrimp with oil and season with salt and pepper. Grill for approximately 2 minutes per side or until just cooked through. Divide orzo salad among 4 take-out containers or plates and top with 4 shrimp. Garnish with additional dill.

GRILLED SHRIMP WITH LEMON VINAIGRETTE

Grilled Shrimp with Lemon Vinaigrette image

I keep my marinades heart-healthy by choosing monounsaturated oils such as olive oil, and use lower-calorie spice- or citrus-based marinades, sauces and rubs to add flavor. -Amber Massey, Fort Worth, Texas

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1/4 cup lemon juice
3 tablespoons coarsely chopped fresh parsley
1 tablespoon finely grated lemon zest
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds uncooked large shrimp, peeled and deveined

Steps:

In a large bowl, whisk the first eight ingredients; add shrimp., Cover and refrigerate for 30 minutes., Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat for 5-8 minutes or until shrimp turn pink, turning once.,

Nutrition Facts : Calories 140 calories, Fat 4g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 346mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD

Grilled Shrimp with Lemon-Dill Butter and Orzo Salad image

Provided by Bobby Flay

Categories appetizer

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 cups lemon juice
3 tablespoons finely chopped fresh dill
2 sticks unsalted butter, slightly softened
Salt
Fresh dill
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/2 cup olive oil
1 tablespoon finely chopped fresh dill
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 pound orzo pasta, cooked al dente, drained
6 ounces feta cheese, crumbled
1 large yellow pepper, finely diced
1 large red pepper, finely diced
1/2 cup kalamata olives, pitted and quartered
2 scallions, finely sliced
1 tablespoon finely chopped fresh oregano
40 jumbo shrimp, peeled and deveined
Olive oil
Salt and freshly ground pepper

Steps:

Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.

### Tips - **Use fresh shrimp.** Fresh shrimp will have a sweeter flavor and more tender texture than frozen shrimp. - **Peel and devein the shrimp.** Peeling and deveining the shrimp will remove the intestinal tract, which can contain grit and bacteria. - **Marinate the shrimp.** Marinating the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs will help to infuse the shrimp with flavor. - **Grill the shrimp over medium-high heat.** This will help to sear the shrimp and cook it evenly. - **Cook the shrimp until it is just cooked through.** Overcooked shrimp will be tough and rubbery. - **Serve the shrimp immediately.** Grilled shrimp is best served immediately, while it is still hot and juicy. ### Conclusion Grilled shrimp with lemon vinaigrette is a quick and easy dish that is perfect for a summer meal. The shrimp is marinated in a mixture of olive oil, lemon juice, garlic, and herbs, then grilled until it is just cooked through. The lemon vinaigrette is made with olive oil, lemon juice, Dijon mustard, and honey, and it adds a bright and tangy flavor to the shrimp. This dish is sure to please everyone at your table.