Grilled Shrimp Skewers
Ingredients
- 1/2 cup unsalted butter, or 8 Tbsp
- 4 cloves garlic, pressed or minced
- 1 Tbsp cajun spice, provides light heat; it's not too spicy
- 1/2 tsp salt, omit if using salted butter
- 1 Tbsp lemon juice, from 1/2 medium lemon
- 2 lbs large shrimp, 21-25 count, uncooked, peeled and deveined
Instructions
- 1
Prep – Soak 12 wooden skewers in water for 30 minutes. Preheat Grill to med/high (400˚F).
30 min - 2
Heat marinade – Combine all marinade ingredients in a small saucepan. Bring to a simmer, then remove from the heat. Pour half of the mixture into a ramekin and leave the remaining marinade in the pan.
- 3
Skewer 4 shrimp on each damp skewer without leaving spaces. Lay skewers flat on a rimmed cookie sheet. Brush one side of the skewered shrimp with sauce and refrigerate for 2 minutes until the butter firms up. Flip shrimp over, brush second side, and refrigerate 2 minutes until butter firms up.
2 min - 4
Grill – Place skewers on the hot barbecue and grill shrimp with the lid on about 2 minutes per side or just until cooked through and no longer transparent. Remove shrimp from the grill. Don't overcook or they will be rubbery. Brush on reserved sauce and serve.
2 min
Nutrition
Per serving (based on 12 servings)
