Lemon Glazed Jumbo Shrimp Salad Recipes

LEMON GLAZED SHRIMP AND ASPARAGUS

Steps:

• Prepare Grill (or broiler pan) to cook shrimp.
• In small saucepan, combine butter, honey and 2 TSP lemon juice and, if desired, lemon zest; cook and stir over Medium-low heat until butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over med heat until bubbly and thickened, stirring constantly, about 1-2 minutes. Turn burner on low and remember to stir every few minutes while preparing the shrimp and asparagus. NOTE: ingredients can be doubled for more glaze, if desired.
• Sprinkle 1 TB lemon juice over shrimp in bowl. Toss to coat.
• Place peeled, deveined shrimp with tails on singly in grill basket or on broiler sheet that has been sprayed with non-stick spray.
• Set shrimp aside and prepare asparagus; Fill Dutch oven or stockpot with 3 inches of water; bring to a boil quickly using lid on pot. Trim asparagus and cut spears diagonally in half. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender.
• After reducing heat on asparagus, put shrimp on grill or under broiler 4-5 inches from heat for 4 minutes. Turn shrimp once and return to grill or broiler for 4 more minutes or until opaque.
• Arrange asparagus in center of serving plate, criss-crossing stems artfully. Arrange shrimp in a circle around asparagus. Drizzle glaze over asparagus and shrimp.
• If desired, sprinkle sesame seeds over top.
• If desired, (very lightly!) sprinkle nutmeg over top.

LEMON GLAZED JUMBO SHRIMP SALAD

Steps:

• Heat oil in medium skillet over high heat.
• Add shrimp and cook for 1 minute.
• Stir in lemon juice and cook 3-4 minutes or until shrimp are cooked through.
• Remove from skillet and set aside.
• To lemon juice in the pan add the vinegar, Splenda, red pepper flakes, and jalapeno.
• Bring to boil and cook 4-5 minutes or until reduced by half.
• Remove from heat and set aside.
• Place arugula, red pepper, and mango in large bowl; toss with some of the dressing and season to taste with salt and pepper.
• Plate salad, place shrimp on top and drizzle with remaining dressing.