Shrimp skewers with a Lemon Pepper rub, brushed with garlic-herb butter on the grill. About six minutes of cooking.
You'll need: gas or charcoal grill and skewers
Ingredients
- 1 1/2 lb large shrimp (16–20 count), peeled and deveined, tails on, patted dry
- 1 tbsp olive oil
- 1 1/2 tbsp Lemon Pepper Mix, for the rub
- 3 tbsp unsalted butter or ghee, melted
- 1 tbsp Mama Nina Mix, for the garlic-herb butter
- 2 green onions, sliced (optional)
Method
- Heat the grill to medium-high, about 425°F. Scrape and oil the grates.
- Toss the shrimp with the olive oil and 1 1/2 tbsp Lemon Pepper Mix. Let sit no more than 15 minutes. Tip: The citric acid in the blend starts to cook shrimp if it sits longer.
- Thread the shrimp onto skewers, 5–6 each. Tip: Use two skewers side by side so the shrimp don't spin when you flip them.
- Stir the melted butter and 1 tbsp Mama Nina Mix together.
- Grill the skewers 2 minutes. Flip and grill 1 minute more.
- Brush half the butter on both sides and grill 30 seconds more. Take them off when pink and just firm. Tip: A loose 'C' is done. A tight 'O' is overcooked.
- Spoon the rest of the butter over the skewers, scatter the green onions, and serve hot.
Also works in: Grill pan: same times over medium-high heat.
Good to know: Check the bag. Some frozen shrimp are soaked in a salt solution.
Don't be salty.
