I have chosen to share a grilling recipe with you. I am motivated to do this because of my affection for all of you. If that were not the case, I would certainly not be inclined to use my grill at this moment. Today, our temperatures are expected to reach approximately 102 degrees. My grill has been strategically positioned in the hottest area of our deck. The thermometer located just outside my kitchen window has registered above 130 degrees. Are you aware of how intense that feels? It resembles the yoga studio where I endure and perspire weekly. Quite HOT!!
This recipe is also remarkably quick and simple. You can prepare it in under 30 minutes. Truly.
You will require 24 large shrimp (prawns), weighing about 1 lb (500g), which should be peeled and deveined.
For the spice rub, you will need:
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon lemon pepper or freshly ground black pepper
My shrimp still had their tails attached. Since I plan to serve my shrimp over pasta, I will remove them. Ensure they have been deveined. I typically need to clean the shrimp a bit. Returning to the spice rub, combine the garlic powder, salt, paprika, and lemon pepper in a small bowl. Stir the spices together. Sprinkle over the shrimp. Toss to coat and set aside.
For the Lemon-Garlic Butter, you will need:
- 1/2 cup salted butter
- Finely grated zest of 1 lemon
- Juice of 1 lemon
- 4 garlic cloves, minced
- 1/4 teaspoon cayenne pepper, or more to taste
Place the butter in a small saucepan. Add the lemon zest, lemon juice, minced garlic, and cayenne pepper. Heat over medium until the butter has melted. Whisk the ingredients together. Reserve about 1/4 cup for basting. Ensure your grill is very hot. If you are using briquettes, ignite them before you start preparing the recipe. You can grill your shrimp in any manner you prefer, but I am particularly fond of this wire grill basket that I purchased from Williams-Sonoma. I found it at a 50% discount at the end of the grilling season a few years ago. It is fantastic.
You may place your shrimp onto skewers. Ensure that the skewers have been soaked for a minimum of 30 minutes; otherwise, they may catch fire (as I have learned from experience). It is advisable to thread two bamboo skewers through the shrimp. This method prevents the shrimp from spinning around the skewer while being turned.
I am opting for the quick and easy method by grilling them in my grill basket.
Position the shrimp on a very hot grill. They tend to overcook rapidly, so refrain from starting a load of laundry during this time.
They should be ready to turn in just a few minutes or as soon as they begin to turn pink, which can be difficult to assess due to the paprika that has been applied to them. The paprika imparts a beautiful color to the shrimp, which I appreciate.
Once the shrimp have been flipped, brush them with the reserved lemon-garlic butter. Exercise caution, as the butter can cause significant flare-ups on the grill. Remember, you are merely basting the shrimp, not bathing them in the butter.
After basting the shrimp, it is time to remove them from the heat.
Recipe Notes
This recipe yields 4 servings for a main course and 8 servings for an appetizer.
For a main course, combine the shrimp and sauce with cooked pasta, such as capellini.
At this stage, you have several options. You can simply place them on a platter and drizzle the Lemon-Garlic butter over them to serve as an appetizer, or you can mix them with your preferred pasta, which is my intended approach.
I aim to avoid overcooking the shrimp. This process is quick. Place the shrimp in a sauté pan and add the Lemon-Garlic butter.
I am incorporating cooked linguine.
As soon as the pasta is coated with the sauce, remove it from the heat.
Garnish with some chopped fresh parsley. Serve.
INGREDIENTS
- 1 1/2 lb. lg. shrimp
- Salt and freshly ground pepper, to taste
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 2 tbsp. water
- 1 tbsp. garlic, finely minced
- 8 tbsp. cold butter
- 2 tbsp. chives, snipped
Butterfly the shrimp by using a sharp knife and starting at the back of the shell. Cut the shrimp partly open.
Sprinkle cut portions with salt and pepper and brush with the oil. Turn shrimp cut side down and arrange them in 1 layer.
In small saucepan combine lemon juice, water and garlic. Cut butter into 12 pieces. Bring liquid to a boil and
gradually add butter, stirring with a wire whisk. When all butter is added and melted, remove sauce from heat.
Arrange the shrimp, cut side down, on grill over hot coals. Cook about 1 minute on one side and turn, cut side up.
Continue to cook another minute. Remove from grill. Add chives to hot butter. Arrange shrimp, cut side up, on serving platter. Spoon sauce over them. Serves 4. Cool. Enjoy the GRILLED SHRIMP WITH LEMON AND GARLIC BUTTER recipes .!!
Sprinkle cut portions with salt and pepper and brush with the oil. Turn shrimp cut side down and arrange them in 1 layer.
In small saucepan combine lemon juice, water and garlic. Cut butter into 12 pieces. Bring liquid to a boil and
gradually add butter, stirring with a wire whisk. When all butter is added and melted, remove sauce from heat.
Arrange the shrimp, cut side down, on grill over hot coals. Cook about 1 minute on one side and turn, cut side up.
Continue to cook another minute. Remove from grill. Add chives to hot butter. Arrange shrimp, cut side up, on serving platter. Spoon sauce over them. Serves 4. Cool. Enjoy the GRILLED SHRIMP WITH LEMON AND GARLIC BUTTER recipes .!!
GRILLED SHRIMP WITH LEMON AND GARLIC BUTTER VIDEO:
