July 20, 2009

Spicy Grilled Shrimp

When it comes to recipes lately I seem to gravitate towards my favorite Southern Living cookbook. It's not surprising that one of the only emailed recipe 'newsletters' I receive is also stems from this company.

This month they had some amazing seafood recipes, and as it's probably my number one favorite main dish foods, I dove in with excitement to see what new idea's they had. While most recipes are reinvented many times over by simply tweaking, and I already make a version of them myself, I saw this marinade and it caught my attention because it used an egg!

Already tweaking it - (as my readers know I never follow a recipe completely and always tell you to play with your food!) I found a tweaked version that added a bit of key lime and honey to it. Yum! I am adding it to my files because it just looks too delicious to pass up!

Shrimp Marinade with Balsamic Vinegar

1 egg yolk
1 T balsamic vinegar
1 t Dijon mustard
1 t of key lime zest
2 T honey
1/4 cup canola oil
1/4 c olive oil
1 1/2 t seasoned salt
3/4 t onion powder
3/4 t paprika
1/2 t garlic powder
1/4 t ground white pepper
1/4 t freshly ground black pepper
1/4 t dry mustard
1/4 t dried oregano
1/4 t dried thyme
1/8 t ground red pepper

Place first 3 ingredients in a blender; process until smooth. With blender on, add oils in a slow, steady stream until blended. Add seasoned salt and remaining ingredients; process until smooth. Cover and store in refrigerator. Use as a marinade for shrimp before grilling.Print Friendly and PDF