Grilled Shrimp With Mustard Sauce

Author: Traeger

Prep Time: 35 minutes
Cook Time: 7 minutes
Difficulty Rating: 2/5
  • 2 pounds extra-large shrimp, peeled and deveined
  • 1/4 cup kosher salt (for the shrimp)
  • 1 quart cold water (for the shrimp)
  • 1 lemon, cut lengthwise into 6 wedges (for the shrimp)
  • 1 tablespoon plus 1 teaspoon dry mustard (Colman’s) (for the sauce)
  • 2 teaspoons Worcestershire sauce (for the sauce)
  • 2 teaspoons A-1 Sauce (for the sauce)
  • 2 tablespoons cream or half and half (for the sauce)
  • 1 cup mayonnaise (Hellmann’s) (for the sauce)
  • Salt to taste (for the sauce)
  • 1/8 teaspoon cayenne pepper, or more to taste (for the sauce)

Preperation Steps
  • Wash the shrimp under cold running water. Prepare 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. 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.
  • Meanwhile, make the sauce: Combine the dry mustard, Worcestershire sauce, A-1, and cream and whisk to blend. Whisk in the mayonnaise and salt and cayenne pepper. Cover and refrigerate until ready to serve.
  • Drain the shrimp, rinse under cold running water, and drain again. Pat dry on paper towels.
  • When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F (High) and preheat, lid closed, for 10 to 15 minutes.
  • 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. Transfer to a platter or plates and serve with the sauce.