Ingredients:
- 1 cup roasted red peppers (packed in water), rinsed, drained, chopped
- 1 Tbsp olive oil
- 2 tsp sherry vinegar
- 1 tsp minced garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp paprika, smoked variety
- 1/2 tsp ground cumin
- 1/2 tsp fresh oregano, minced
- 1 Tbsp olive oil
- 1 1/2 Tbsp fresh lemon juice
- 1 tsp granulated garlic
- 1 pinch table salt
- 2 pounds uncooked shrimp, peeled, deveined
- 2 sprays cooking spray
Instructions:
Process roasted peppers through oregano in a small food processor or blender until smooth; set aside.
To make shrimp, combine oil, lemon juice, garlic and salt in a large bowl; add shrimp and toss to coat. Marinate at room temperature for 30 minutes.
Off heat, coat a grill or grill pan with cooking spray; heat to high. Grill shrimp until lightly charred and firm, 2-3 minutes per side. Serve shrimp drizzled with dressing.
Serving Size:
1/4 lb shrimp and 2 Tbsp dressing
Notes:
If you prefer, skewer the shrimp before grilling to make them easier to turn and serve, or serve the vinaigrette with 2 pounds of steamed shrimp as a dip.
