Pacific Northwest Grilled Shrimp With Lemon Truffle Oil Vinaigrette

16 large shrimp (raw, cleaned)
3 Tbsp. olive oil
1/4 cup fresh lemon juice
1/2 cup white truffle oil
2 Tbsp. chopped fresh parsley
2 Tbsp. minced sweet onion
salt and pepper to taste

Prepare shrimp: Butterfly the shrimp with a sharp knife, cutting along the top curve (where you took the vein out), cutting just short of going all the way through. Then lay the shrimp flat in a shallow dish, insides facing up, and drizzle the olive oil over evenly. Set aside.

Prepare vinaigrette: In a separate bowl, whisk together the lemon juice, truffle oil, parsley, and onion. Season with salt and pepper and set aside.

Grill: Oil a grilling pan and set the grill heat to medium high. When grill is heated, carefully set the shrimp on grilling pan and cook for about 3 minutes total time, flipping once. Remove shrimp immediately to a platter.
While shrimp is still warm, drizzle the vinaigrette over the shrimp.

You can serve the shrimp on top of a salad or by themselves as a meal with other sides, or as an appetizer.