This was dinner in 30 minutes (minus heating the grill). Phil fired up the grill while I prepared the shrimp, sauce, rice and sauteed zucchini. Seriously, we sat down 30 minutes later and devoured! Wonderfully succulent grilled shrimp tossed in a garlicky lemon-butter sauce. Add some jasmine rice and a veggie and you are set to feast. And feast we did! No leftovers…:( I only made about a pound for us and they were large shrimp 31-35 size. Buy the frozen raw shrimp already peeled and deveined for you for easiest prep.
1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on
2 TBS olive oil
S & P
4 TBS butter, cut into 4 pieces
4 TBS fresh lemon juice, please use fresh!
Pinch red pepper flakes
Pinch table salt
1/4 cup fresh parsley, minced
Directions: Pat shrimp dry with paper towels. Thread shrimp onto 3 metal skewers, (keep shrimp in their natural curled position and go through the thickest part and just above the tail, like a letter “U”, go straight through the middle). Brush both sides of shrimp with oil and season lightly with salt and pepper.
In medium heat-proof metal bowl or disposable aluminum pan add sauce ingredients minus the parsley.
Stack coals on one side of grill and burn until a light ash has formed, about 20 minutes. Cover grill and heat until hot, about 5 minutes; scrape grate clean. Place aluminum/metal bowl with sauce over heat and cook stirring occasionally, until butter melts. Transfer to cooler side of grill.
Grill shrimp on hot side of grill for 4-5 minutes. Flip and cook 1-2 minutes more. Carefully lift each skewer from grill using hot pad and slide shrimp off skewer with tongs into lemon-garlic sauce. Toss shrimp in sauce to combine and transfer back to hot side of grill. Cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds to 1 minute longer. Remove from heat, add parsley and toss. Serve immediately.