Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds jumbo shrimp, about 20 shrimp, deveined, peel in tact

  2. 1 teaspoon coarse salt

  3. 3 tablespoons butter, melted

  4. 1 lemon, zested and juiced

  5. 1/2 cup plain bread crumbs,

  6. 3 handfuls

  7. 1/2 cup prepared horseradish

  8. 1/2 cup half-and-half or light cream

  9. 1/2 teaspoon salt, eyeball it

  10. 1 teaspoon cayenne pepper sauce or 1/4 teaspoon cayenne pepper

  11. 1 cup sour cream

  12. 2 tablespoons chopped parsley , for garnish

  13. 4 leaves Romaine hearts

Instructions Jump to Ingredients ↑

  1. Preheat a grill pan over medium high heat. Loosen shells of shrimp and butterfly them cutting down the devein line of the back of the shrimp. Toss shrimp with 1 teaspoon coarse salt. Combine melted butter with lemon juice and zest. Using a pastry brush , cover shrimps with lemon butter and set on hot grill. Grill shrimp 3 to 4 minutes on each side, until pink and firm. In a bowl, combine bread crumbs, horseradish , cream and salt. Let the cream soak into the bread crumbs 2 minutes. Loosen bread crumbs with a fork. Stir in cayenne sauce or cayenne and combine with sour cream . Spoon equal amounts of sauce into ramekins on individual plates or a dip bowl in the center or 1 large platter. Arrange 5 grilled shrimp down the center of 1 leaf of romaine lettuce . Serve shrimp with seafood forks alongside dipping sauce.


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