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It's grilling season! My favorite time of year. We cook outside every chance we get... there's just something about fresh food off the grill and eating under the sunset that make me SO happy. Make sure and add this easy-to-follow recipe to your spring/summer grilling rotation!
Ingredients
½ dozen large shrimp, peeled & deveined (leave tails on)
½ tsp each salt, pepper & sugar
3 tbsp butterIngredients
½ dozen large shrimp, peeled & deveined (leave tails on)
½ tsp each salt, pepper & sugar
1 tbsp extra virgin olive oil
3 cloves garlic, minced
½ lemon, juiced
¼ tsp red pepper flakes
½ tsp parsley flakes
½ lemon, juiced
¼ tsp red pepper flakes
½ tsp parsley flakes
Step One
Make sure and pat shrimp dry with paper towels after they have been peeled/deveined/washed. Sprinkle salt, pepper & sugar evenly on both sides.
Step Two
Grill shrimp for 2 minutes on each side (it is okay if they are a little undercooked as they will continue to cook through in the next step). Transfer to a plate.
Step Three
In an aluminum pie plate, melt butter and mix in remaining ingredients. Cook for 30 seconds then add in shrimp and cook through for an additional minute.
Stir and serve with warm crusty bread and a side salad for a light, simple & yummy dish.
Enjoy, y'all!
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