These succulent shrimp are not just reserved for summer parties. They can be served all year around.
Technique tip: Using two skewers (one in the head and one in the tail) will prevent shrimp from curling when cooked.
Special equipment: Skewers
- 1/2 teaspoon paprika
- 1/2 tablespoon salt
- 1 teaspoon lemon pepper
- 1 teaspoon garlic powder
- 1 medium lemon, zested, lemon reserved
- 20 jumbo shrimp, tail-on, peeled and deveined
- 8 long, sturdy barbecue skewers (soaked in water if using wooden skewers)
- Nonstick cooking spray
- 1/2 cup dry white wine
- 1 tablespoon finely chopped onion
- 1½ sticks butter, cut into 1-tablespoon pieces
- 3 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- 6 dashes hot sauce, preferably Tabasco
- Zested lemon, quartered
- 1/4 cup minced parsley
For the shrimp:
In medium bowl, combine the paprika, salt, lemon pepper, garlic powder and lemon zest. Toss the shrimp in spice mixture until completely coated. Cover the bowl and let sit in the refrigerator for at least 10 minutes.
For the sauce:
In a medium bowl combine wine and onion. Microwave on high for 2 minutes.
Add the butter, garlic, garlic powder, lemon pepper and Tabasco to wine and onion mixture. Microwave on high between 1-2 minutes until butter is softened and almost melted. Remove from microwave, stir and set aside.
To cook and serve:
1. Preheat grill or grill pan over medium-high heat and spray with nonstick cooking spray.
2. Lay shrimp flat on a baking sheet, stacked five at a time on their sides. Thread one skewer through the shrimp heads. Then thread another skewer through the tails. Repeat the process for the other three sets of shrimp.
3. Grill shrimp and lemon wedges for 2-3 minutes on each side.
4. While shrimp are hot, brush them with butter sauce, squeeze grilled lemon over them and garnish with chopped parsley. Serve immediately.