Get ready to transport your taste buds to a summer paradise! Imagine plump, juicy shrimp, kissed by the flame of the grill and drenched in a rich, savory garlic butter sauce. This isn’t just a recipe; it’s the star of your next barbecue, a lightning-fast weeknight dinner, and the reason everyone will be asking for seconds. Let’s get grilling!
Ingredients
• 1 lb / 450g large shrimp, peeled and deveined, tails on
• 1¼ tbsp / 4-5 cloves fresh garlic, minced
• 1 tsp fresh parsley, finely chopped
• ½ cup / 113g unsalted butter
• Salt and freshly ground black pepper, to taste
• 8-10 bamboo or metal skewers
Instructions
1. Directions
2. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Pat the shrimp completely dry with paper towels.
3. Preheat your grill to medium-high heat, approximately 350-400°F / 175-200°C.
4. In a small saucepan, melt the butter over low heat. Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to let it brown. Remove from heat and set aside.
5. Thread 4-5 shrimp onto each skewer. Pierce each shrimp near the head and the tail to create a secure ‘C’ shape.
6. Lightly season both sides of the skewered shrimp with salt and pepper.
7. Place the skewers on the hot grill and cook for 2-3 minutes per side.
8. During the last minute of cooking, generously baste both sides of the shrimp with the garlic butter mixture.
9. The shrimp are done when they are pink, opaque, and slightly charred.
10. Remove from the grill, sprinkle with fresh parsley, and serve immediately with any remaining garlic butter for dipping.
Nutritional Information
• Serving Size: 2 skewers • Calories: 310 kcal • Protein: 24g • Fat: 23g • Carbohydrates: 2g • Sodium: 480mg (Note: is an estimate and will vary based on exact and portion sizes used.)
Pro Tips
• For the perfect sear and to help seasonings adhere, pat the shrimp completely dry with paper towels before skewering them.
• Watch the shrimp closely! They cook in just a few minutes. The moment they turn pink and opaque, they’re done. Overcooked shrimp become tough and rubbery.
• For a bright, fresh finish, squeeze the juice of half a lemon over the shrimp right after you pull them off the grill.
• Don’t add the garlic butter too early. Basting during the last minute of cooking prevents the garlic from burning and becoming bitter on the hot grill.
