1 Lb. Jumbo Shrimp, peeled and deveined w/tail on
1/2 Stick of butter
2 Garlic cloves, finely chopped
2 Lemons, divided – 1/2 one lemon juiced, the other cut into wedges
1/4 Tsp. Calabrian Chili Flakes
1/4 Tsp. Dried Oregano
Kosher Salt and Freshly ground black pepper
1 Tbsp. Fresh Italian parsley, chopped
1) Melt the butter, with the garlic, juice of 1/2 lemon, Calabrian chili flakes, the oregano and a pinch of salt and pepper. Put to the side to let the flavors meld. (about 5 minutes)
2) How you cook these shrimp is based on what you have on hand. You can skewer your shrimp if grilling on an open grill or if using a grill pan indoors. I recently got this great seafood grilling tray from Sur La Table that allows me to skip the skewers and place each shrimp in it’s own little well. I really like it because it allows the shrimp to cook in a little puddle of garlic butter Need I say more? You can use it on the grill or in your oven and get great results. If you don’t have the special tray, no worries. Just use a casserole dish and spread your shrimp out so they are all coated in the garlic butter. And again, place on the grill (with the lid down) or in your oven.
I wrote this recipe to make the shrimp on the grill so if you are skewering your shrimp, you’ll need to wipe the grill with paper towels moistened with the canola oil to prevent sticking. The easiest way to do that is to hold the moist paper towel with tongs and rub on the grill. Spray your grill pan with cooking spray if cooking indoors. For the pan I used, it is non-stick and did not require a spray.
3) In a large bowl, place your shrimp, the seasoned butter and the chopped parsley. Gently toss. Either skewer your shrimp or use the special pan or casserole dish – your preference. Lightly season the shrimp with a little more salt and pepper. Place on the grill for one minute and flip. Immediately baste the shrimp with the butter mixture. Cook for one minute more and flip again. Baste the shrimp with the butter again. Cook for one more minute and serve the skewers on a platter and pour the remaining butter over the shrimp. Sprinkle with parsley and serve with lemon wedges on the side.
If you are using the pan I am recommending or a casserole dish in your home’s oven, bake for about 10 minutes. Baste with the butter and serve on a platter or on individual plates. Serve with more parsley and lemon wedges. Enjoy.
NOTES: When I started to write this recipe, I simply planned on skewering my shrimp and throwing them on the grill (if it rained, I had my trusty grill pan to go). But then, I received this gift of a seafood pan and I wanted to give it a try. I must say, I really liked it. I didn’t have to fight with my skewers when going to eat the shrimp and I really liked that they were grilled or baked in my oven in a little pool of garlic butter. BUT don’t get hung up on needing that pan. You can use skewers, a casserole dish or even a disposal, tin foil sheet will work (and then there is no clean up!).
This is a fast and easy dish to pull together and I’ll often serve this as an appetizer at my BBQs. This year, it will kick off my Father’s Day BBQ. If you like this, try some of my other shrimp dishes. Some, are super easy like my Shrimp Cocktail and others you can make right on the grill like my Grilled Hoisin Shrimp
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