Try this super simple twist on a hot dog by adding crunchy baby shrimp! The combo is carnival worthy!
|1 Pkg||450 gr Hygrade® Hot Dog Wieners|
|8||top split hot dog buns|
|2 cups||(500 mL) popcorn shrimp, prepared|
|1 cup||(250 mL) mayonnaise|
|2 tbsp||(30 mL) lemon juice|
|1 tbsp||(15 mL) fresh dill, chopped|
|1/2 cup||(125 mL) butter melted|
|1 tbsp||(15 mL) garlic, minced|
HEAT grill to medium high heat.
MELT butter in a small pot with garlic over low heat.
IN a small bowl combine mayonnaise, lemon juice, dill, salt and pepper.
STIR well to combine.
BBQ wieners 3 to 4 minutes per side turning frequently or until an internal temperature of 165 degrees.
BRUSH sides and tops of buns with melted garlic butter.
GRILL buns about 20 seconds per side.
ASSEMBLE by placing each hot dog into bun.
DIVIDE popcorn shrimp over top and drizzle with lemon dill aioli.
Grill extra lemon wedges if desired.
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