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Cabernet Grill Cilantro Lemon Pepper Grilled Texas Wild Caught Shrimp

Cabernet Grill Cilantro Lemon Pepper Grilled Texas Wild Caught Shrimp with Hot Pepper Sauce Mayo and Radish Slaw

Created by Chef Ross Burwell

Serves four appetizers

Ingredients

Cabernet Grill Cilantro Lemon Pepper Grilled Texas Wild Caught Shrimp
  • 1 pound Texas shrimp, peeled and deveined
  • 1 lb. Large Texas wild caught shrimp
  • 2 tsp. Lemon pepper seasoning
  • 2 Green onions, green part only
  • 1/3 cup Olive oil
  • 1/4 bunch Cilantro, minced
  • 1/2 tsp. Kosher salt
  • pinchBlack pepper
Hot Pepper Sauce Mayo
  • 1 cup Mayonnaise
  • 2 tsp. Hot pepper sauce
  • 1 clove Fresh garlic, peeled and minced
  • 1 tsp. Lemon pepper seasoning
Radish Slaw Makes about 3/4 cup.
  • 1 1/2 cup French breakfast radish or other long radish variety, trimmed
  • 2 tsp. Champagne vinegar
  • 2 tbs. Sugar
  • 2 tsp. Cilantro, minced
  • 1 pinch Lemon zest, fresh grated
  • Kosher salt and freshly ground black pepper

Directions

Cabernet Grill Cilantro Lemon Pepper Grilled Texas Wild Caught Shrimp

Prepare a charbroil grill and set to medium high heat.

Place green onions tops, olive oil, cilantro, salt and pepper in a blender or food processor and blend until fairly smooth. Divide the mixture into half and set one part aside.

Peel and devein the shrimp leaving the tail on and season on both sides with lemon pepper seasoning. Brush the shrimp with the cilantro oil.

Rub the grill surface with a little oil to prevent sticking and cook shrimp for three minutes per side until they start to turn pink and curl a little. Do not overcook or they will be tough.

Remove them from the grill and divided them into four equal portions and serve with tabasco mayo and a little radish slaw.

Hot Pepper Sauce Mayo

Place all ingredients in a small bowl and mix together with a small whisk.

Refrigerate until ready to use.

Radish Slaw

Grate the radish and place in a small bowl.

Mix all the remaining ingredients and season accordingly with salt and pepper.

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