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Champagne Butter Grilled Shirmp


  • 1 1/2 pounds extra large shrimp- shell on (16-20 count)
  • 3 teaspoons Dijon mustard
  • 1 1/2 Tbsp fresh lemon juice
  • 1/8 cup champagne vinegar
  • 1/2 teaspoon sea salt
  • Pinch of freshly ground black pepper
  • 1 cup extra-virgin olive oil
  • 1 tsp Panola Garlic Hot Sauce
  • 1/2 stick butter
  • 1/8 cup of champagne


In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil then 1 tsp Panola Garlic Hot Sauce. Season with salt and pepper and toss with the shrimp. Allow the shrimp to sit in the sauce for up to 2 hours covered in the refrigerator. Reserve the sauce/marinade.

Heat the grill to high and place the shrimp in a grilling basket. Cook for 3-4 minutes per side until shrimp are just beginning to curl with a slight char on the skin.

Meanwhile, place the reserved marinade in a medium sauce pan and add in 1/2 stick of butter and 3-4 TBSP of champagne. Bring to a simmer then reduce heat to low and cook for 5 minutes. Remove and allow to cool slightly. Toss with the grilled shrimp and get ready for some SLAP YOUR MAMA SHRIMP!