Shrimp with Spicy Meyer Lemon Sauce
Here’s a flavorful modern take on the classic party hors d’oeuvre – the traditional shrimp cocktail with a contemporary flair. Here, your shrimp are infused with white wine and Meyer lemon while cooking, and then served with a luscious sauce made with Meyer lemons and zesty ginger. Fancy enough for company, but quick enough to make stellar finger food for a night on the couch.
  1. Measure 1/2 cut Meyer lemon juice, Dijon mustard, ginger, garlic, and brown sugar into a food processor or blender. Pulse until the mixture is smooth. You can also use a whisk to get the same effect.
  2. Season with 1/2 teaspoon each salt and pepper.
  3. While still stirring the mixture continuously, add the oil little by little until thoroughly blended.
  4. Add the parsley.
  5. Transfer the sauce to a serving bowl and refrigerate.
  1. Measure the water, white wine, 1/4 cup Meyer lemon juice, and 1 teaspoon each salt and pepper to a large pot at a medium high setting.
  2. Bring to a boil and add the shrimp.
  3. Cover immediately, and remove from the heat.
  4. Let the shrimp steep in the broth for 3 to 4 minutes.
  5. Remove the shrimp from the broth, (which you can save to re-use with shrimp, fish, or other seafood,) and drop into a bowl of ice water.
  6. Serve cold with sauce.