One of the my favorite all-time grilling recipes is this delicious herb and lemon grilled shrimp, which is marinated in a tangy sauce and topped with melted butter. The lemon-herb marinade is great for all sorts of seafood, and it can be tweaked toward Italian or Mexican flavors, depending on your choice of herbs.Serve these along with some grilled artichokes for a delicious seafood feast.
1/2cupcilantro leaves, parsley or tarragonroughly chopped
1lemon
1/8cupwhite wine optional
3/4cupolive oil
1tspgarlic shallot puree or 1 clove minced garlic
Instructions
Soak wooden skewers in water for about 1 hour.
Marinade
Carefully remove the zest (outer yellow peel from the lemon). Next, cut the lemon in half and add lemon juice to a mixing bowl. Add the wine, chopped herbs and lemon zest, followed by the garlic. Slowly pour the olive oil into the marinade and whisk quickly until it starts to thicken. When the marinade has thickened, let it sit about 30 minutes and then pour it over your meat.
Prepare the Shrimp
Thaw shrimp under cold water or in the refrigerator. Place five shrimp on each skewer, moving through the tail first, and then the head area.
Place shrimp skewers in the marinade for 30 minutes, turning halfway.
In the meantime, prepare the garlic butter by melting 1 tablespoon butter in a saucepot with the chopped parsley and garlic puree. Cook 1-2 minutes until it bubbles and remove from heat.
Grill shrimp on the grill or barbecue for roughly 2 minutes each side, being careful of any flare-ups, which can burn the shrimp quickly. After turning once, brush with the melted garlic butter. Serve.