Grilling season is still going strong, but right about now people might be starting to get bored with the same old, same old. As much as I love variety, I could enjoy a good burger off the grill just about every day 🙂 but options are a great thing.
At my sister-in-law’s bachelorette party, we took a cooking class that was Japanese themed, and one item we made was an amazing ginger dressing, typically served on salad. I thought it would be perfect to use as a marinade for some great looking shrimp that my dad bought. We didn’t have skewers, which I think would have made them even more delicious, but this cooking method was just fine.
I didn’t have my camera with me either (we were at our shore house) so please excuse the lame photo…
These were so good! Perfect to go with steak, or thrown in a salad for a lighter meal.
Grilled Shrimp with Creamy Ginger Dressing
dressing recipe from Viking Cooking School
2 pounds (approximately) extra large fresh shrimp, cleaned and peeled, tails off
1 clove garlic, minced
2 tablespoons peeled and finely grated fresh ginger
1 tablespoon minced celery
1/4 cup rice vinegar
1 1/2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
2 teaspoons soy sauce
3 tablespoons ketchup
1/4 cup mayonnaise (the original recipe calls for Japanese mayonnaise, so if you feel like buying it, go for it!)
2 teaspoons sugar
salt and pepper to taste
1/4 cup canola oil
Place shrimp in a large bowl and set aside.
Combine garlic, ginger, celery, vinegar, lemon juice and soy sauce in a blender. Blend on high until smooth. Add ketchup, mayonnaise, sugar, salt and pepper, and blend to combine. Stream in oil while motor is running until creamy and well combined. Taste and adjust seasonings accordingly.
Pour into bowl with shrimp and mix until evenly distributed. Place on grilling pan (or on skewers) and put on hot grill. Turn once while cooking. Grilling time varies, depending on size of shrimp. Be sure not to overcook.