Grilled Shrimp with Spicy Lemon-Garlic Sauce

serves 4-6 dinner sized portions

This recipe for grilled shrimp comes from a Cook’s Illustrated magazine I picked up at the grocery store back in 2012. Shrimp + Garlic + Butter is a combo you really can’t beat; it makes a great appetizer and is always a hit. Make sure that you serve with (grilled) bread; a french baguette is ideal.

note: this sauce is so good and could be used for other recipes than this grilled shrimp dish

  • Grilled Shrimp Skewers
    • pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
    • 2-to-3 TBL olive oil
    • Salt and pepper
    • ¼ tsp sugar
    • lemon wedges
  • Spicy Lemon-Garlic Sauce
    • 4 TBL unsalted butter, cut into 4 pieces
    • ¼ cup lemon juice (2 lemons)
    • 3 garlic cloves, minced
    • ½ tsp red pepper flakes
    • tsp salt
    • 1 (10-inch) disposable aluminum pan
    • cup minced fresh parsley (add at end right before serving)
  • The shrimp and sauce finish cooking together on the grill, so prepare the sauce ingredients while the grill is heating up
  • Pat shrimp dry with paper towels
  • Thread shrimp onto skewers, alternating direction of heads and tails
  • Brush both sides of shrimp with olive oil and season with salt and pepper
  • Sprinkle 1 side of each skewer evenly with sugar
  • On your gas grill, turn all burners to high, cover, and heat grill until hot, about 15 minutes
  • While grill is heating up, prepare sauce by combining the butter, lemon juice, garlic, red pepper flakes, and salt in disposable pan (parsley is added at end right before serving)
  • Leave primary burner on high and turn other burner(s) to medium-low
  • Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is back and glossy, 5 to 10 times
  • Place disposable pan with sauce ingredients on hot side of grill and cook, stirring occasionally, until hot, 1 to 3 minutes
  • Move pan to cool side of grill
  • Place shrimp skewers sugared side down on hot side of grill and use tongs to push shrimp together on skewers if they have separated
  • Cook shrimp until lightly charred, 4 to minutes
  • Using tongs, flip and continue to cook until second side is pink and slightly translucent, 1 to 2 minutes longer
  • Using potholder, carefully lift each skewer from grill and use tongs to slide shrimp off skewers into pan with sauce
  • Toss shrimp ans sauce to combine
  • Place pan on cooler side of grill and cook, stirring, until shrimp are opaque throughout, about 30 seconds
  • Remove from grill, add parsley, and toss to combine
  • Transfer to serving platter and serve with lemon wedges

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