Peel-and-eat shrimp are a great interactive appetizer but also a conversation starter. Put out a big bowl of the flavorful morsels and let the party begin!
Swap option: You can swap the butter for vegetable oil and seafood base for vegetable base to accommodate dietary restrictions.
- 2 pounds shell-on shrimp, deveined
- 10 cloves garlic, minced, divided
- 1 bunch cilantro, chopped, divided
- 6 green onions, chopped, divided
- 2 tablespoon Italian seasoning, divided
- 2 tablespoons dried parsley flakes, divided
- 1 tablespoon Lawry's Seasoned Salt
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 4 tablespoons olive oil
- 2 tablespoons salted butter
- 2 cups Chardonnay wine
- 1 tablespoon seafood base
For the shrimp:
Place shrimp in a mixing bowl and add half of the garlic, half of the cilantro, half of the green onions, half of the parsley flakes, half of the Italian seasoning, Lawry's Seasoned Salt, granulated garlic, onion powder, freshly ground black pepper and olive oil. Mix well with your hands making sure the shrimp are well coated. Let marinate for 20-30 minutes or refrigerate overnight.
For the sauce:
In a sauce pot, combine the remaining garlic, cilantro, green onions, parsley flakes and Italian seasoning with the Chardonnay, butter and seafood base. Bring to a boil, then reduce heat and let simmer 15-20 minutes.
1. Preheat grill to 400°F.
2. Place shrimp on the grill and cook about 5-7 minutes or until the shell starts to turn pink in color. Flip and cook for an additional 5-7 minutes.
3. Once Shrimp is thoroughly cooked, remove from grill and place in a clean mixing bowl. Add the sauce and toss to coat.