Grilled Shrimp and Dill Canapé
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
1/4 cup vegetable oil
1 tablespoon lemon juice
1/2 teaspoon salt
1 pound royal red shrimp, peeled and deveined
1/2 cup mayonnaise
1/4 cup red onion, chopped
3 tablespoons fresh dill, chopped
2 tablespoons deli-style mustard
1 tablespoon Worcestershire sauce
1 jalapeño pepper, chopped fine
24 slices party bread, toasted
- Combine oil, lemon juice and salt. Mix well. Baste shrimp with oil mixture.
- Place shrimp in well-greased, hinged wire grills, about 6 to 8-inch over medium coals. Cook 3 to 4 minutes; baste with oil mixture. Turn and cook 4 to 5 minutes longer. Remove shrimp from grill and chop fine. Set aside.
- Combine mayonnaise, onion, dill, mustard, Worcestershire sauce, jalapeño pepper and shrimp; mix well.
- To assemble canapés, spread equal amount of the shrimp spread on top of each bread slice.
Makes 12 appetizer servings.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.