Grilled Garlic Butter Shrimp Recipe

Grilled Garlic Butter Shrimp Recipe

All out: 20 mins - Prep: 12 mins - Cook: 8 mins - Yield: Serves 4 to 5

On the off chance that you appreciate shrimp scampi, at that point this is the barbecued shrimp formula for you.

The shrimp initially marinate in half of the sauce—a blend of margarine, olive oil, garlic, white wine, and herbs—and after that when got done with cooking are sprinkled with the rest of the sauce (or you can serve it as an afterthought). This gives it a twofold portion of heavenly garlic-spread flavor.

You can serve the shrimp as a major aspect of ​the primary course over pasta or rice or serve them as starters at your next barbecue.


3 pounds crude enormous shrimp (stripped and deveined)

1 glass spread (liquefied)

1/3 glass ​olive oil

1/4 glass squeezed orange

4 cloves garlic (minced)

2 tablespoons dry white wine

2 tablespoons crisp parsley (hacked)

1 tablespoon crisp basil (finely hacked)

1/4 teaspoon salt

1/4 teaspoon dark pepper


1-Place shrimp in an expansive bowl. In a different bowl, consolidate remaining elements for the sauce.

2-Divide sauce fifty-fifty, and pour one portion of the sauce onto shrimp. Hurl to coat, spread, and spot in the icebox for 30 to 40 minutes.

3-Preheat flame broil to medium warmth. Mastermind shrimp onto sticks. Endeavor to fit around 5 or 6 on each stick. Try not to stuff.

4-Place sticks onto flame broil and cook for 2 to 4 minutes for every side. At the point when shrimp never again look translucent, take on a pink shade, and the surface is firm, expel from warmth.

5-Meanwhile, heat staying half of the sauce in a container over low warmth until warm.

6-Arrange pierced shrimp on a platter and either shower warmed sauce over top or serve the warm sauce as an afterthought. Enhancement with additional cleaved basil or parsley.