Marinated Grilled Shrimp with Key Lime Beurre Blanc

• Gluten free

• Seafood

  • 1 lb Shrimp, large

• Produce

  • 1 tsp Chives, Fresh
  • 1 clove Garlic
  • 1/2 tsp Garlic powder
  • 1 1/2 tsp Key lime, zest
  • 3 tbsp Key lime, fresh juice
  • 2 tbsp Onion
  • 1/2 tsp Onion powder
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme

• Condiments

  • 1 tbsp Balsamic vinegar
  • 2 tsp Dijon mustard
  • 1/2 tsp Mustard, dry

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1 tsp Lawry's seasoned salt
  • 1/2 tsp Paprika, sweet
  • 1/2 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 2 tbsp White wine vinegar

• Dairy

  • 12 tbsp Butter
  • 2 tbsp Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on joeshealthymeals.com

Description

Ingredients

• 1 lbs. large shrimp, peeled and de-veined, tail on
• 1 tbsp balsamic vinegar
• ½ cup extra virgin olive oil
• 2 tsp Dijon mustard
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp sweet paprika
• 1 tsp Lawrys seasoned salt
• ½ tsp pepper
• ½ tsp dry mustard
• ½ tsp oregano
• ½ tsp thyme
• ¼ tsp cayenne pepper
• 1 tsp Key Lime zest
• ¼ cup dry white wine
• 3 tbsp fresh Key Lime juice
• 2 tbsp chopped onion
• 1 clove garlic minced
• 2 tbsp white wine vinegar
• 2 tbsp heavy cream
• 12 tbsp cold butter
• ½ tsp Key Lime zest
• ¼ tsp salt
• 1 tsp fresh chopped chives

Directions

• Mix all ingredients in a medium sized bowl, add shrimp and toss to coat and refrigerate one hour (or put marinade in a gallon sized plastic bag with shrimp)
• Remove the shrimp from the marinade and pat excess marinade off with paper toweling, discard marinade.
• Cook shrimp on a hot grill approximately 2 minutes per side, remove and keep warm
• In a small skillet or saucier on medium heat place first five ingredients and reduce liquid to about 3 tablespoons, 4 mins.
• Add the cream and reduce to 3 tablespoons, 2 mins.
• Take the skillet off the heat and add cold butter 1 tablespoon at a time stirring it in. Place back on the heat a few seconds if it gets too cold to melt the butter. This will help the sauce to not separate.
• Remove from heat and strain in a wire sieve.
• Put beurre blanc back into the skillet and stir in the key lime zest , salt and chives.
• Place in a serving dish and serve right away, using it to top the shrimp.