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**Tangy Hidden Valley® Green Goddess Condiment & Dressing and succulent jumbo shrimp come together for a mouthwatering combination that can only be described as shrimply irresistible.**
jumbo shrimp, peeled and deveined
1 lb (15–18 ct.)
olive oil
2 tbsp.
2 tsp.
granulated garlic
½ tsp.
paprika
1 tsp.
black pepper, to taste
½ cup
chopped parsley and lemon wedges, for garnish
For safe meat preparation, reference the USDA website.
In a bowl or Glad Zipper bag, toss the shrimp with the oil, ranch seasoning mix, garlic, paprika and black pepper until evenly coated.
While the shrimp are marinating, preheat a charcoal grill using Kingsford charcoal for direct cooking over medium-high heat and grease the grates with oil.
Grill the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once halfway through cooking.
Remove from the grill and drizzle with the Green Goddess Ranch. Sprinkle fresh parsley over the top and serve hot, with lemon wedges for squeezing.
