When it comes to seafood, crab and shrimp are on the top of my list. We've prepared shrimp in so many different ways at home, but had never grilled them, shell on. My mister wasn't sold on the whole idea ... which is surprising because I'm pretty sure he'd grill almost anything, but I'm so glad that I convinced him otherwise. We definitely agree that this is one of the best ways to prepare shrimp at home; they were moist, tender, and full of flavor ... especially that amazing grilled taste - yum! The key is to buy large, wild caught shrimp with the shell and tail on; although this makes for a bit more prep work, they are so worth the time! Enjoy!
Best dishes and yummy dreams ....
Grilled Parmesan Garlic Buttered Shrimp
1 lb. U-12 to U-15 wild caught shrimp (we used Key West Pink), tail and shell on, thawed
1/4 c. butter, melted
2 cloves of garlic, pressed or minced
1 Tbsp. parmesan cheese, very finely shredded
1/2 tsp. parsley
1/4 tsp. Old Bay seasoning
1/8 tsp. salt
Heat the grill to a low-medium temperature.
1. Take the thawed shrimp, rinse them and use a pairing knife (preferably a curved pairing knife) to devein the shrimp (while leaving the shell on) and create a deep enough cut to hold some of the butter/garlic mixture.
2. In a small bowl, combine the melted butter, garlic, parmesan, and seasonings.
3. Place the shrimp in a shallow dish and coat with the butter mixture while using your hands to ensure some of the mixture gets into the cut on the top of the shrimp made by the pairing knife.
4. Insert the shrimp onto skewers.
5. Grill the shrimp on low to medium heat for 2-4 minutes total. Watch them carefully so that you do not leave them on the heat for too long - two minutes per side is usually perfect.
We served them over a light linguine with spinach and tomatoes.
Thanks for reading, loves xo
Click here to see where I may have shared this recipe.