Garlic Butter Shrimp Skewers
Mains · Serves 4 · Prep 25 min · Cook 8 min · Total 33 min
Big shrimp threaded with peppers and onion cook in about five minutes over a hot fire. A garlicky lemon butter goes on at the end, which makes these a fast dinner or a reason to light the grill on a weeknight.
Ingredients
Skewers
- 1 1/2 lb large shrimp (16 to 20 per pound), peeled and deveined, tails on
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 8 wooden skewers, soaked in water 30 minutes
Garlic Butter
- 4 tbsp butter
- 4 clove garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- 1 pinch red pepper flakes
Steps
Skewers
- Pat the shrimp dry. Toss the shrimp, bell pepper and onion with the olive oil, smoked paprika, salt and pepper.
- Thread the shrimp onto the skewers, alternating with pepper and onion. Running two skewers through each row side by side keeps the shrimp from spinning when you flip them.
Garlic Butter
- Melt the butter in a small saucepan over low heat. Add the garlic and cook gently until fragrant, about 2 minutes; don't let it brown. Stir in the lemon juice, parsley and red pepper flakes.
- Heat the grill to high, 450 to 500°F, and oil the grates. Grill the skewers until the shrimp turn pink and opaque and curl into a loose C shape, 2 to 3 minutes per side.
- Brush the skewers with garlic butter during the last minute of cooking, then drizzle the rest over them on the platter and serve.