The Ultimate Grilled Shrimp

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Oil
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 bunch fresh basil leaves
  • 2 lemons, divided
  • Kosher salt and freshly ground black pepper
  • 16 large head-on jumbo shrimp in the shell, shells split down the back
Directions
  • Put a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. If you're using an outdoor grill, take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.

  • Meanwhile, add the butter into a food processor with the basil leaves (reserve a few for garnish), the juice of 1 of the lemons, and salt and pepper. Puree. Stuff about half of the butter under the shells of the shrimp (about 1/2 tablespoon per shrimp). Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook.

  • To serve, put the shrimp on plates and dot with the remaining basil butter. Squeeze the remaining lemon over the shrimp and garnish the plates with basil leaves.


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