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Grilled Shrimp with Mustard Sauce

20

10

Hickory

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.

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  • 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

  • 1

    Wash the shrimp under cold running water.

    • 2 Pound extra-large shrimp, peeled and deveined

  • 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.

    • 1/4 Cup Kosher salt

    • 1 Quart cold water

  • 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.

    • 2 Slices lemon wedges

  • 4

    Meanwhile, make the sauce: Combine the dry mustard, Worcestershire sauce, A-1, and cream and whisk to blend.

    • 1 Teaspoon Coleman's Mustard Powder

    • 2 Tablespoon Worcestershire sauce

    • 2 Teaspoon A-1 Sauce

    • 2 Tablespoon cream or half-and-half

  • 5

    Whisk in the mayonnaise and salt and cayenne pepper. Cover and refrigerate until ready to serve.

    • 1 Cup Hellmann's Mayonnaise

    • 1 To Taste Salt

    • 1/8 Teaspoon cayenne pepper

  • 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

  • 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

  • 9

    Transfer to a platter or plates and serve with the sauce. Enjoy!

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