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Zesty Grilled Shrimp

Wooden grilled-shrimp skewers with uneven searing and a light Rosso dressing glaze.
Marina Bee

Zesty Grilled Shrimp

Grilled shrimp with a light, caramelized Rogliano’s coating and lime. Sized for a family of four; use either Authentic Italian or Rosso.
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Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds large raw shrimp, peeled and deveined
  • 1 (12-fluid-ounce) bottle Rogliano's Authentic Italian or Rosso Red Italian Dressing, divided
  • 1 medium sized lime, juiced

Method
 

  1. If using wooden skewers, soak them in water for at least 30 minutes. Thaw frozen shrimp in the refrigerator, then pat the peeled, deveined shrimp dry.
  2. Shake the dressing well. Before it touches raw shrimp, reserve 1/4 cup in a clean covered container in the refrigerator for basting.
  3. Combine the remaining dressing and lime juice in a bowl or resealable bag. Add the shrimp, coat evenly and refrigerate for 20–30 minutes.
  4. Preheat a clean, lightly oiled grill to medium-high. Remove shrimp from the marinade, let excess dressing drip off and thread onto the wooden skewers. Discard the used marinade.
  5. Grill for approximately 2–3 minutes per side, turning once and brushing lightly with the reserved clean dressing. Cook until the shrimp are firm, pearly and opaque throughout and reach 145°F; use doneness rather than the clock alone. Let the thin dressing coating caramelize without burning.
  6. Serve the skewers promptly with rice, pasta or a salad. This makes four main-course portions when served with sides.

Notes

Either dressing works: Authentic gives a light golden herb coating; Rosso gives a warmer red-orange glaze. The approved serving illustration shows Rosso. Keep the lime marinade short for the best shrimp texture. Reserve basting dressing before adding raw shrimp.