Grilled Shrimp with Lemon Garlic Butter
Grilled Shrimp with Lemon Garlic Butter
Shrimp kabaobs at their very best
Ingredients
- 16 jumbo shrimp, peeled and deveined
- Marinade
- 2 garlic cloves, minced
- 1 teaspoon lemon zest from 1 lemon
- 2 tablespoons olive oil
- 1 lemon juice
- 0.25 cup fresh parsley, finely chopped
- 1 dash worchestershire sauce
- Garlic Butter
- 0.5 cup unsalted butter, softened (1 stick)
- 0.25 cup fresh parsley, finely chopped
- 2 tablespoons white onion, minced
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon garlic, minced
- 1 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Marinade
- Combine all the ingredients in a bowl; mix well.
- Add shrimp to marinade.
- Let shrimp marinade over night or at least 8 hours.
Garlic Butter
- Combine ingredients in food processor and puree until smooth.
- Reserve.
Preparation*
- Skewer shrimp (2 per skewer) and grill over medium-high heat (or broil) until pink (about 2 minutes per side).
- When the shrimp are just done, liberally slather them with the butter.
- Serve with extra lemons on the side. Note: You can make the butter ahead and use for other things for up to one week.
- Excellent for shellfish, garlic bread, etc.
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