Grilled Shrimp with Truffle Oil Vinaigrette Recipe
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 453.9
- Total Fat: 49.2 g
- Cholesterol: 51.1 mg
- Sodium: 54.2 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.0 g
- Protein: 7.5 g
View full nutritional breakdown of Grilled Shrimp with Truffle Oil Vinaigrette Recipe calories by ingredient
Introduction
Nothing is better than these wonderful shrimp with truffle oil! Nothing is better than these wonderful shrimp with truffle oil!Number of Servings: 4
Ingredients
-
16 large shrimp, uncooked
3 TBSP extra-virgin olive oil
8 TBSP white truffle oil
4 TBSP fresh-squeezed lemon juice
1 TBSP chopped sweet onion
1 TBSP chopped fresh parsley leaves
Salt and freshly ground black pepper
Directions
Preheat barbecue grill (oil hot grill to help prevent sticking).
Peel and de-vein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly. Place prepared shrimp in a shallow dish and sprinkle with olive oil; refrigerate, covered, until ready to cook.
In a medium bowl, combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper; set aside.
When ready to cook, season the shrimp lightly with salt and pepper. Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill.
To serve, arrange shrimp (split sides up) on a serving plate. Drizzle with a little of the vinaigrette. Place remaining vinaigrette in a small bowl and place on plate for dipping.
Makes 4 servings.
Serving Size: makes 4 servings (4 shrimp each)
Number of Servings: 4
Recipe submitted by SparkPeople user BOXERMOM19.
Peel and de-vein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly. Place prepared shrimp in a shallow dish and sprinkle with olive oil; refrigerate, covered, until ready to cook.
In a medium bowl, combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper; set aside.
When ready to cook, season the shrimp lightly with salt and pepper. Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill.
To serve, arrange shrimp (split sides up) on a serving plate. Drizzle with a little of the vinaigrette. Place remaining vinaigrette in a small bowl and place on plate for dipping.
Makes 4 servings.
Serving Size: makes 4 servings (4 shrimp each)
Number of Servings: 4
Recipe submitted by SparkPeople user BOXERMOM19.