Recipe for Grilled Shrimp with Espelette Pepper Mustard

Serves 4 - Preparation time 15 minutes - Cooking time 10 minutes

Ingredients:

16 large peeled shrimps
125 ml Espelette chilli mustard
125 ml ordinary or low fat sour cream
250 ml finely chopped fresh basil
125 ml of 35% whipped cream
30 ml Basil Olive Oil
50 ml minced garlic, Tabasco sauce

In a bowl, mix the Espelette chilli mustard, sour cream and basil.

In another bowl, whip the cream until soft peaks form. Add the whipping cream to the Mustard mixture and mix until smooth.

Combine Basil Olive Oil, garlic and Tabasco sauce in a small bowl. Brush both sides of the shrimp with this mixture. Grill or pan fry the shrimp until cooked through.

Divide the shrimp between four salad plates and serve on a bed of mesclun or watercress with a dollop of Mustard sauce, or arrange on a serving plate with the Mustard sauce placed in the centre in a bowl as a dip.

The remaining sauce can be used as a vegetable dip or to top grilled meat or fish.

Bon Appétit !

This recipe can also be made with Sweet Mustard.

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