Recipe by Joanne Rapos @ TheOliveandMango
FOR THE SHRIMP MARINADE
1 pound raw shrimp , peeled and deveined
1 / 4 cup olive oil 2 cloves garlic minced 1 tsp lime zest 1 Tbsp . Cajun seasoning
3 Tbsp . Maille Honey Dijon Mustard
1 / 4 tsp salt 1 / 4 tsp black pepper
2 Tbsp . chopped fresh parsley for garnish
lime wedges for serving
FOR THE DIPPING SAUCE
1 / 2 cup Maille Mayonnaise de Dijon
2 Tbsp . Maille Honey Dijon Mustard
1 tsp Maille Apple Cider Vinegar
1 / 8 tsp garlic powder 1 / 8 tsp paprika 1 tsp hot sauce
Salt and pepper to taste
FOR THE SHRIMP MARINADE
1 . Whisk together the olive oil , honey dijon mustard , garlic , Cajun seasoning , lime zest , and salt and pepper in a small bowl .
2 . Place the shrimp in a large zip-lock bag or bowl and pour the marinade over them . Toss well to coat . Seal the bag and refrigerate at least 15 to 20 minutes , or for 1 hour before cooking .
3 . When ready to cook , drain the marinade and discard it .
4 . Thread shrimp onto skewers ( if using wooden skewers , soak skewers for at least 30 minutes in water ).
5 . Grease grill and heat to medium high heat . Grill shrimp for 2-4 minutes on each side or until shrimp has become pink and firm . Be careful to not overcook .
6 . Transfer to a serving platter . 7 . Squeeze on a bit of fresh lime juice to finish and garnish with fresh chopped parsley . FOR THE DIPPING SAUCE
1 . Combine all the ingredients in a bowl and stir until smooth . Use immediately or refrigerate until ready to use .
2 . Spoon over shrimp or serve on the side for dipping .
Cooking enthusiasts love adding a spoonful of Maille Honey Mustard to their classic dressings for an extra burst of flavor . This mustard strikes the perfect balance between the spiciness of mustard and the smooth sweetness of honey , making it a delightful addition to cheese platters and fruit salads .
Maille , www . maille . ca
80 CANADIANHOMETRENDS . COM