Grilled Shrimp with Turmeric Sauce

We popped into an amazing restaurant, The Crown Jewel, on a small island near the cost of Portland, Maine and had fried shrimp with a turmeric based sauce. I took a stab at something close but used our grilled mustard shrimp and a lemon based turmeric sauce.

Ingredients

• Shrimp & Marinade:
• One pound of peeled and deveined fresh shrimp
• 1 cup dijon mustard
• 1/2 cup parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/2 cup fresh basil, finely chopped
• 1 teaspoon of red pepper flakes
• 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper
• Turmeric Lemon Sauce
• 1 lemon, zested then squeezed for the juice
• 1 1/2 cup dry white wine
• 1/4 cup sliced shallots
• 2 garlic cloves peeled and crushed
• 1 1/2 tablespoon of turmeric
• 1 cup of Greek yogurt
• 1/2 cup creme fraiche
• 1/4 cup cilantro, finely chopped
• 1/2 cup basil leaves, finely chopped
• 2-3 dashes of Sriracha
• Lemon juice
• Kosher salt and freshly ground black pepper to taste
• Chopped chives to finish

Making It

• Slowing whisk the olive oil into the remaining ingredients for the shrimp marinade, then add the shrimp and marinade for at least 4 hours, just before grilling place on bamboo skewers that have been soaked in water for an hour. Set the grill on high and shut the lit for 15 minutes, grill the shrimp for 2 minutes on each side
• Put the lemon zest, white wine, shallots and garlic in a small pan over medium-high heat and reduce by half, strain out the solids and let cool
• Whisk together the yogurt, turmeric, lemon juice, wine reduction, creme fraiche, cilantro, basil, Sriracha, salt & pepper and refrigerate for 4 hours up to 24 hours
• Put the sauce on a place and layer a shrimp skewer on top with a lemon wedge on the side, sprinkle with chives