This Easter, impress your guests with Grilled Wild Caught Shrimp on Creamy Deviled Eggs.
I’ve used Marina Del Rey Wild Caught Argentinian Shrimp to create this easy and delicious combination that works great as an Easter dinner appetizer, the feature on an Easter brunch buffet or over some greens for a lovely lunch.
- 20 -25 large Marina Del Rey Wild Caught Argentinian Shrimp (20/30 per lb), thawed and peeled
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 4 tablespoons olive oil
- 1 lemon zested
- 1/2 teaspoon freshly ground pepper
Creamy Deviled Eggs Ingredients
- 8 large free run eggs, boiled
- 2 tablespoons finely chopped mini cucumber (seeds removed) – approximately 1 mini cucumber
- 2 tablespoons finely chopped jalapeño (seeds removed) – approximately 1 large or 2 small jalapeños
- 2 tablespoons finely chopped red bell pepper
- 1/2 tablespoon finely chopped fresh dill
- 4 – 5 tablespoons plain Greek yogurt
- 1 – 2 tablespoons Dijon mustard
- Salt and pepper to taste
Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Cover and heat on high until water begins to boil, turn heat to low and cook for 1 minute. Remove from heat and leave covered for 14 minutes.
Place shrimp in a medium bowl. Add garlic, red pepper flakes, olive oil, lime zest and pepper. Toss to coat completely. Set aside for 15-20 minutes to marinate.
Rinse eggs under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add 4 tablespoons yogurt, 1 tablespoon mustard, cucumber, jalapeño, red pepper, salt & pepper and mix well. Taste and add additional yogurt, Dijon, salt & pepper to taste. Mixture should be very creamy.
Place mixture in a small resealable plastic bag, cut a small hole in a bottom corner and pipe mixture into the egg whites and set aside.
Heat grill to medium high heat, approximately 400 °F. Skewer the shrimp through the head end first then through the tail section. Grill the shrimp for 2-3 minutes per side until pink and firm.
Stand grilled Wild Caught Shrimp vertically on prepared eggs and serve.
Lastly, place additional grilled shrimp on the platter and serve with hot sauce or cocktail sauce for dipping.
Serve warm or at room temperature.
Prep Time: 15 minutes, Cook Time: 30 minutes, Inactive Time: 30 minutes, Serves: 6-8