It’s been super hot here in Los Angeles these past few days, and I have been busy creating recipes the work best in the heat. Grilling seems to be a great option during the summer months because it doesn’t warm up the house and clean up in minimal. Shrimp are a good choice for the grill, especially if you toss them in a little fresh garlic and dried seasoning before cooking. Also, I created a simple scallion butter that melts over the hot shrimp – I think you will enjoy the creamy buttery flavors with the sweet seafood.
This recipe for Grilled Garlic Shrimp with Scallion Butter is the perfect light dinner, or serve them as an appetizer at a fun outdoor party on the weekend. You can always toss the shrimp with Angel Hair pasta or Zoodles for a delicious twist.
12 jumbo wild shrimp
3 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup olive oil
4 tablespoons butter, room temperature
1. Mince the scallion finely. In a small bowl, add the butter and the minced scallion, stir to combine.
2. Dollop the butter in the center of a piece of plastic wrap. Fold the wrap over the butter and mold into a small log shape, twist the ends to seal. Place the scallion butter in the refrigerator to chill for at least 1 hour. You can make the scallion butter several days ahead.
3. In a small bowl, combine the minced garlic, paprika, salt and pepper, stir to combine. Drizzle in the olive oil and stir again.
4. Remove the shrimp from any packaging, rinse. Toss the shrimp in the garlic mixture and heat the grill to 375 degrees or light the charcoal, until coals are light grey in color.
5. Place the shrimp on the hot grill and cook 3 minutes on the first side. Flip the shrimp over and cook on the other side for 2 minutes, remove immediately.
6. Remove the scallion butter from the plastic wrap and slice into 1/4 inch thick pieces. Scatter the butter on top of the shrimp.
7. The butter will melt quickly over the warm shrimp, enjoy!