Grilled Shrimp with Mustard Sauce
By Traeger Kitchen
This savory mustard sauce, inspired by the popular sauce served at Joe's Stone Crab in Miami Beach, Florida, is a welcome and delicious change from ketchup-based cocktail sauces.
Prep Time
20 Min
Cook Time
10 Min
Pellets
Hickory
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Pound | extra-large shrimp, peeled and deveined |
| 1/4 Cup | kosher salt |
| 1 Quart | cold water |
| 2 Slices | lemon wedges |
| 1 Teaspoon | Coleman's Mustard Powder |
| 2 Tablespoon | Worcestershire sauce |
| 2 Teaspoon | A-1 Sauce |
| 2 Tablespoon | cream or half-and-half |
| 1 Cup | Hellmann's Mayonnaise |
| 1 To Taste | Salt |
| 1/8 Teaspoon | cayenne pepper |
Steps
1
Wash the shrimp under cold running water.
2
For the brine, combine the 1/4 cup of salt and quart of water in a large mixing bowl and stir to dissolve the salt crystals.
3
Squeeze 2 of the lemon wedges into the water and add the rinds as well. Add the shrimp and refrigerate for 15 to 20 minutes - no longer, or the shrimp will become too salty.
4
Meanwhile, make the sauce: Combine the dry mustard, Worcestershire sauce, A-1, and cream and whisk to blend.
5
Whisk in the mayonnaise and salt and cayenne pepper. Cover and refrigerate until ready to serve.
6
Drain the shrimp, rinse under cold running water, and drain again. Pat dry with paper towels.
7
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
8
Arrange the shrimp on the grill grate and grill, turning once, 3 to 4 minutes per side, or until the shrimp is pink and opaque and cooked through.
450 ˚F / 232 ˚C
00:08
9
Transfer to a platter or plates and serve with the sauce. Enjoy!
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