Butter Greens Salad w/ Grilled Shrimp
This has been a star hors d'oeuvre for many years - like the little black dress it never goes out of style. It is also a great item to add to Lemon Orzo - toss cooked shrimp into orzo salad and serve. It is great hot as well as room temperature. This makes a great summer side dish on a buffet or a wonderful entrée.
Ingredients
- Shrimp (21-26 are a perfect cocktail size - for an entree use under 15 count size shrimp)
Marinade
- 1 stick Melted Butter
- ¼ cup Olive Oil
- 2 tbsp Lemon Juice
- 2 tbsp Dry Sherry
- 1 tbsp Old Bay Seasoning
- ¼ cup Dried Parsley Flakes
- 1 tbsp White Rice Vinegar
- 1 tbsp Sugar
Instructions
- Peel, clean and de-vein Shrimp.
Marinade
- Blend together Melted Butter, Olive Oil, Lemon Juice, Dry Sherry, Old Bay Seasoning, Dried Parsley Flakes, White Rice Vinegar and Sugar. Pour over shrimp and marinate at least 1 hour.
Cook & Serve
- Grill or pan sear. Serve hot over Butter Geens, with toothpicks or as an entree wtih fresh mango salsa over a rice pilaf.
Notes
Delicious Variation
Substitute the lemon juice with lime juice and the sherry with tequila for a Tequila-Lime Marinade (also perfect for grilled swordfish).
