And my lemonhead phase continues. Today’s zippy offering? Lemon shrimp grilled on the barbeque. Yes, we got a new grill because our old grill got claimed as an aviary for starlings and there is no way I was EVER going to cook anything on it again. Gag.
Our new grill (Honey Buns got it for Father’s Day, of course) is an infrared variety and Honey Buns has fallen in love with grilling all over again. This grill really suits him because he is a techno kind of guy AND he has seen them used on FoodNetwork. I have to admit, the food from it has been mighty tasty.
Back to the shrimp. This is a super easy way to do shrimp and they can be cooked on the grill, under the broiler, or pan seared.
Just a note about shrimp: Use wild caught shrimp if you can find them. My family used to laugh at me when I started insisting on using wild caught shrimp as compared to farmed shrimp. “You can’t tell the difference! Shrimp is shrimp,” they’d say. “And farmed shrimp is cheaper!”. I gave in to the pressure for a long time, but a couple of years ago I bought the wild caught shrimp, took the time to prep them, and watched as the fam enjoyed a learning moment. Honey Buns now understands up close and personal why I go for wild caught when I want something special.
If you are just going for a shrimp cocktail where the sauce is the star, use the pre-cooked, shells off, ready-to-go shrimp. They’re fairly cheap at places like Costco (my personal favorite go-to store). Otherwise, dearies, if the shrimp is the star of the show, go for the good stuff.
Lemon Shrimp Skewers
Recipe by Terri @ that’s some good cookin’
- 1 1/2 lbs. raw shrimp, shells off and deveined (you’ll probably have to do this yourself)
- 2 cloves fresh garlic, minced
- 1 lemon, juiced
- 4 tablespoons butter, melted
- 1 tablespoon olive oil
- salt, to taste
- 12″ wooden skewers
While you are prepping the shrimp and making the sauce, soak wooden skewers for at least 20 minutes in warm water. This minimizes charring of the wood while the shrimp are cooking.
In a small bowl, mix together the garlic, lemon juice, butter, olive oil, and salt. Set aside to allow flavors to blend while you are putting the shrimp on the skewers.
Next, put the shrimp on the skewers by gently bending the shrimp in half and pushing the skewer through the doubled shrimp. I can get six shrimp on one 12″ skewer.
Place the skewers on a baking pan and spoon prepared lemon butter sauce over them, reserving some sauce to spoon over shrimp after they are cooked. Allow to sit for 10 minutes, then grill.
It only takes about 5 minutes, tops, for the shrimp to cook. When they get to that pretty pink stage on both sides they are done! Take them off of the grill and spoon some more sauce over the shrimp and serve.
As sides, I used jasmine rice and pineapple salsa.