- 1/2 cup butter, melted
- 3 tablespoons lemon juice
- 2 teaspoons chili powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 pounds uncooked jumbo shrimp, peeled and deveined
- In a small bowl, combine the first five ingredients; set aside 1/4 cup. Thread shrimp onto eight metal or soaked wooden skewers.
- Grill shrimp, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from the grill; brush with reserved butter mixture. Yield: 8 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Buttery Grilled Shrimp
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"I've made this one a couple of times. It's a simple, no fuss recipe for when you don't know what you're going to cook. Just defrost some frozen shrimp and go."
"So simple and so good!"
"what a simple and pleasant combination of flavors. I was looking for a quick meal, so thawed some frozen medium shrimp, and just sauteed them in the sauce. Delicious."
"Excellent! Although I didn't thread them unto skewers I just wrapped them in foil and poured buttery sauce over them before grilling."
"I have a question - what do you do with the sauce? It says to reserve 1/4 C and that is brushed onto the shrimp while grilling. Where has the rest of the sauce been used? Marinade? If so how long?"