Tasty Tuesday

I know the weather today calls for comfort food so I decided that I was going to cook spaghetti with a meat sauce but I wasn’t really feeling that so I made another choice. This was it, I have an indoor grill because today is truly not a go outside and grill kind of day but even if you can’t bbq outside or have an indoor grill you can make this recipe on the stove top as well. I hope you enjoy!

Grilled Shrimp Scampi

Ingredients

 

2 tablespoons olive oil   4 ounces unsalted butter (1 stick), cut into pieces

1/3 cup fresh lemon juice (about 2 lemons), plus 1 lemon cut into wedges for serving   2 tablespoons chopped parsley

2 teaspoons kosher salt, divided

1 pinch red pepper flakes

1 1/2 teaspoons black pepper, divided

1/2 cup dry white wine

2 pounds large shrimp, peeled, deveined, tails attached

3 garlic cloves, sliced thinly

 

Directions

  1. In a medium bowl combine the olive oil, 2 tablespoons of the lemon juice, half the garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir well. Place the shrimp on metal skewers and add to the marinade. Refrigerate for no more than 30 minutes.

     

  2. Meanwhile, in a large heatproof pan or bowl that can be placed on the coolest part of the grill, combine the butter, parsley, red pepper flakes, wine and the remaining lemon juice, garlic, salt and pepper. Set aside.

     

  3. Heat the grill to medium high. Place the bowl or pan with the butter mixture on the grill (or you can heat on the stove over medium low) until hot and bubbly. Set aside.

     

  4. Place the skewered shrimp on the grill (discard the marinade) and cook each side for about 3 to 4 minutes, until opaque and slightly curled. Remove shrimp from the skewers, place in the butter mixture and toss well. Serve at once in shallow bowls. Garnish with lemon wedges.
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