This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. —Sheryl Shenberger, Albuquerque, New Mexico
- 1/2 cup butter, melted
- 3 tablespoons lemon juice
- 2 teaspoons chili powder
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 2 pounds uncooked shrimp (16-20 per pound), 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 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture. Yield: 8 servings.
Originally published as Buttery Grilled Shrimp in Simple & Delicious September/October 2009, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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