Spicy Grilled Jumbo Shrimp

Ingredients

• 0.5 teaspoon pepper red crushed
• 0.3 teaspoon coarsely ground pepper black
• 2.3 pounds shrimp unpeeled
• 0.8 cup honeyed lemon-dijon vinaigrette divided
• 6 servings lemon wedges 
• 0.3 teaspoon salt 

Equipment

• grill
• ziploc bags

Directions

1. Peel shrimp, leaving the tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, underside of shrimp.
2. Combine shrimp, 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette, and red pepper in a large zip-top plastic bag. Seal and marinate in refrigerator 15 minutes, turning bag occasionally.
3. Prepare grill to medium-high heat.
4. Remove shrimp from marinade; discard marinade.
5. Sprinkle shrimp evenly with salt and black pepper.
6. Place the shrimp, cut sides down, on grill rack coated with cooking spray; grill 2 minutes on each side or until done, basting frequently with the remaining 6 tablespoons of Honeyed Lemon-Dijon Vinaigrette.
7. Serve shrimp with lemon wedges.