We were raised roasting marshmallows and picking out the charred bits.

This is precisely what’s going on.

It’s hard to believe that grilled shrimp can be so much more delicious than shrimp cooked on the stove!

Perhaps it’s just the grill marks. Maybe it’s that garlicky lemon butter sauce.

Maybe it’s wine or crusty bread that soaks up the garlicky goodness.


Half a cup of unsalted butter

One shallot, minced

Four cloves garlic, minced

You can add more crushed red pepper to your taste. 1/4 teaspoon is enough.

To taste, add Kosher Salt and freshly ground Black Pepper

Medium shrimp 1 1/2 pounds, peeled & deveined

Two lemons, each halved

Fresh parsley leaves, two tablespoons


Melt butter over medium heat in a small pan. Stir shallots, garlic, and red pepper flakes until fragrant (about 2 minutes); season with salt and black pepper to taste.

Season with salt and black pepper to taste. Brush with two tablespoons of butter mixture.

Preheat the grill to medium heat.

Add the skewers and grill them, rotating occasionally, for 3-4 minutes or until they are opaque and pink. During the last two minutes of cooking, add lemons, cut side down, to the grill.

Serve immediately with the remaining butter mixture and garnish with lemons or parsley if desired.

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