|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 18g||88%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Grilled garlic shrimp are delicious when served with an easy butter dipping sauce. The marinade takes just a few minutes to put together, and it flavors the shrimp perfectly. The dip is a flavorful combination of butter, garlic, lemon, and a touch of hot sauce and Worcestershire.
Serve the shrimp on lettuce leaves or mixed fresh greens along with small containers of the butter dip. The shrimp goes well with rice and grilled summer squash or eggplant, too. You can also add the shrimp to a tossed salad.
- For the Shrimp:
- 2 pounds shrimp (jumbo)
- 1 large clove garlic (crushed and minced)
- 1/2 teaspoon kosher salt
- 1 lime (juiced)
- 1/3 cup olive oil (extra-virgin)
- For the Garlic Butter:
- 1/2 cup butter
- 1 teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/8 teaspoon hot pepper sauce (such as Tabasco)
- 1 large garlic clove (crushed and minced)
- Dash kosher salt
- For Serving:
- lemon wedges
Gather the ingredients.
Remove the shells from the shrimp, leaving the tails intact. Devein the shrimp, then rinse under cold running water.
In a non-reactive container, zip-top food storage bag, or bowl, combine the crushed garlic, kosher salt, the juice of one lime, and the olive oil.
Place the shrimp in the bowl and stir to coat well with the marinade.
Cover or seal and refrigerate the shrimp for 2 hours, turning occasionally to keep the shrimp coated.
Pre heat the coals or gas grill to medium-hot. Thread the marinated shrimp onto skewers.
Grill about 5 to 6 inches from the heat for about 8 to 12 minutes, turning frequently. The shrimp is done when it becomes opaque and turns a bright white and pink color.
Meanwhile, in a small saucepan over low heat, melt the butter. Add the Worcestershire sauce, lemon juice, hot pepper sauce, crushed garlic, and kosher salt. Heat for 1 minute. Serve the sauce with the grilled shrimp and lemon wedges.
- The vein running down its back is the shrimp's intestinal tract, and it could be clear or gray to black. There's no harm in eating the veins, but they can be unpleasantly gritty.
- To remove the vein, run the tip of a small, sharp paring knife down the length of the back of the shrimp. Loosen the vein with the tip of the knife and then pull it out.
- If you use a stovetop grill, the skewers are optional. If you decide to broil the shrimp, remove the tails.
- If using wooden skewers, be sure to soak them in water for at least 30 minutes prior to threading with the shrimp to prevent burning or fires.
- The average lime yields just over 1 tablespoon of juice.
- A lemon yields about 3 tablespoons, so the juice of about half a lemon should be the perfect amount for the butter dip. Taste it and add a little more if you like.
- While the recipe calls for lime juice in the marinade, lemon juice is a fine substitute. Likewise, try lime juice in the butter dip.
- Instead of hot sauce, add a bit of Asian-style chili paste such as sambal or Sriracha sauce.