Spring has arrived here in Pennsylvania. It’s time to crank up the grill for the season. I fired up my Weber for the first time this weekend.
This Shrimp with Lemon-Garlic Butter recipe is a favorite. When we entertain, I make it as an appetizer and everyone loves it. I get requests for these shrimp when we bring something to a friend’s house too.
The original recipe comes from The Williams-Sonoma Collection: Grilling. I adjusted the original recipe to suit our taste. The original recipe, we found over salty and half the lemon-garlic butter is plenty.
Olive oil for coating
24 Large shrimp (1 lb.) peeled and de-veined
1 tablespoon Paprika
1 tablespoon Garlic powder
1 teaspoon Lemon pepper
1/4 cup salted butter
Grated zest of 1/2 lemon
Juice of 1/2 lemon
2 cloves of garlic, minced
1/4 teaspoon cayenne pepper
Mix the paprika, garlic powder, and lemon pepper in a small bowl. Coat shrimp with Olive oil and sprinkle spice rub on both sides. Curl up shrimp and thread onto skewers (I prefer metal skewers because they do not burn) leaving about ½ inch between each shrimp on the skewer.
To make the lemon-garlic butter, melt the butter in the microwave or in a small saucepan over low heat. Mix in lemon zest, lemon juice, garlic, and cayenne pepper.
Grill the shrimp over high heat, brushing on the lemon-garlic butter. Turn shrimp to other side after 3-4 minutes and brush with remaining lemon-garlic butter. Grill for 3-4 more minutes until pink and opaque throughout. Do not overcook.
Remove shrimp from skewers and transfer to a platter.