Herbed Shrimp on the Grill

Mar 29, 2020


16 jumbo shrimp

1 stick 4 ounces unsalted butter

¼ c finely chopped parsley

¼ c finely chopped thyme

3 garlic cloves, finely chopped

1 shallot, finely chopped

Salt and ground pepper

White rum for sprinkling before grilling (optional)

2 yellow peppers sliced into ½ inch chunks

Directions: Melt 1 stick of butter, and stir in the parsley, thyme, chopped garlic, and shallot

Devein shrimp but leave tails on. Salt and pepper the shrimp, brush the shrimp with butter/herb mixture, place 3 shrimp on skewers, add yellow pepper between each 3 shrimp.

Grill the shrimp over a medium-hot fire, about 1 minute. Turn the skewer and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer. Serve at once.

Grilled shrimp goes well with asparagus and saffron rice and a nice glass of Chablis or Chardonnay.

Recipe Inspired from Food & Wine