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Sunkist Lemon Shrimpwich with Yogurt-Mustard Dip Recipe

Sunkist Lemon Shrimpwich with Yogurt-Mustard Dip Recipe Image

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Best with Sunkist® Lemons

Serves:

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Create an instant party atmosphere, Sunkist Lemon Shrimpwich with Yogurt-Mustard Dip is a taste sensation that your guests will appreciate!

Ingredients:

Yogurt Dipping Sauce
- 1 Tbsp. Sunkist® lemon juice
- 1 cup Greek style yogurt, non-fat
- ½ tsp. ground black pepper
- 1 Tbsp. whole grain mustard
Shrimpwich
- 1 Tbsp. Sunkist® lemon zest, grated
- 2 tsp. minced garlic
- 1 tsp. minced sage
- 1 Tbsp. extra virgin olive oil
- 1 lb. shrimp, 16/20 P&D, tail-on
- 8 - 10 thin bacon slices
- 3 Tbsp. olive

Instructions: (Makes 20 servings)

For the Yogurt Dipping Sauce:

Whisk all ingredients to create a smooth sauce.

For the Shrimpwich:

In a small bowl, combine the lemon zest, garlic, sage and olive oil to make a paste.

Make a shallow incision along the back of the shrimp. This will serve as a receptacle for the seasoning paste, but do not butterfly all the way open as the shrimp will open up when cooked.

Spread about ¼ tsp. of paste in each shrimp, use up all the paste.

Cut the bacon strips in half, creating two shorter slices, lay them flat on plastic wrapped lined table, and press down to flatten down slices as thin as possible. Wrap up the shrimp, beginning at fat end, spiraling upwards to encase entire shrimp.

Heat 12 inch sauté pan over high heat, add olive oil. Distribute shrimp in a single layer (cook in two batches if necessary) and cook until golden brown on the first side, gently flip and cook until second side is golden brown. If shrimp is not fully cooked yet, stand shrimp on wide back side to cook that bacon until golden brown. Serve with dipping sauce.

Recipe created exclusively for Sunkist Growers by Chef Robert Danhi