Spicy Grilled Shrimp with a Truffle Oil Vinaigrette

[carolinesrub]

This one is a bit pretentious, especially considering the price of truffle oil, but if you happen to have it, this is a great starter...obviously we use our pork and poultry blend, but feel free to substitute with your favorite savory pork or poultry blend...

16 large shrimp, uncooked
3 tablespoons extra-virgin olive oil
3/4 tablespoon Caroline's Amazing Pork and Poultry Blend 1/2 cup white truffle oil
1/4 cup fresh lemon juice
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper

Preheat barbecue grill (oil hot grill to help prevent sticking).

Peel and de-vein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost, but not completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly.

In a bowl, combine olive oil and Amazing Pork and Poultry Blend. Place shrimp in seasoned oil and toss to coat; refrigerate, covered, until ready to grill.

In a medium bowl, combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper; set aside.

Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Do not overcook the shrimp. Remove from grill.

To serve, arrange shrimp (split sides up) on a serving plate. Drizzle with a little of the vinaigrette. Place remaining vinaigrette in a small bowl and place on plate for dipping.