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
Ingredients
- Grilled Shrimp Skewers
- 1½ 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
- ⅛ tsp salt
- 1 (10-inch) disposable aluminum pan
- ⅓ cup minced fresh parsley (add at end right before serving)
Instructions
- 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
Appetizers – Instant Pot Recipes – Air Fryer Recipes – On the Grill – What’s for Dinner!