Shrimp with lemon-garlic butter

Shrimp with lemon-garlic butter

For a great meal on the grill, try skewered shrimp, a succulent dish cooked over a direct heat source.  I have adapted the recipe from Williams-Sonoma Grilling cookbook for shrimp with lemon-garlic butter.  The original calls for a great deal of garlic and I tend to tone this spice down so that it is not overpowering.

Shrimp cooks quickly, so keep an eye on your grill once you get started as you don’t want to overcook the shrimp.  This is a great meal on its own or as an appetizer.

For the Spice Rub:

1 Tablespoon sweet paprika, 1 Tablespoon garlic powder, 1 Teaspoon Lemon pepper or freshly ground black pepper, 2 teaspoons salt.

About one pound of shrimp or 24 large, peeled and deveined.

For the lemon-garlic butter

1/2 cup salted butter, Finely grated zest of 1 lemon, Juice of one lemon, 4 cloves garlic – minced, 1/4 Teaspoon cayenne pepper (or More to taste, if like me you enjoy it spicy), up to sixteen wooden skewers (soaked in water about 30 minutes so they won’t catch fire).

Cooking Shrimp on the grill

Wash the shrimp, pat dry and toss with a small amount of Olive or vegetable oil.  Then cover with the spice rub.  Next up, place several shrimp on each skewer.  Take time to thread both ends of the shrimp onto the skewer for best results.

Meanwhile, melt the butter, add the lemon zest, lemon juice garlic and cayenne.  Use about half the mixture to baste and keep the other half warm as a sauce.

Fire up the grill, I like to get one side wicked hot and then move the shrimp back and forth between the direct heat cooking quickly and indirect heat so flames do not erupt as I add more butter sauce to keep the shrimp moist and tender.

Quick and easy dish, especially as many stores sell the shrimp shelled these days.  Whole Foods in Boulder has a wonderful seafood department.

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