| Grilled Shrimp Stuffed with Basil-Garlic Butter
American Contemporary
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| Easy, simple and delicious! This is how we want to cook in the summer heat – minimal prep, quickly cooked on the grill, with all the flavors evocative of summer. It is also a great do-ahead dish - you can make this in the morning, refrigerate, and grill right before serving. The quantity given here will serve 2 generously for dinner with a simple side, such as salad, or serve 4 as a starter. |
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| Ingredients |
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½ cup butter, softened
2 tablespoons minced basil
1 teaspoon minced garlic
Pinch of salt
Generous sprinkling of freshly ground black pepper
1 pound shrimp, size U15 (also known as jumbo), in their shells, deveined
Juice of ½ lemon (you don’t have to juice it ahead – just squeeze it on the dish)
Lemon wedges for serving
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Steps
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| 1 | In a bowl, combine butter, basil, garlic, salt and pepper. |
| | 2 | Gently push butter mixture under the shell of the shrimp, pressing any excess into back. |
| | 3 | Preheat grill. Place shrimp on grill and cook for 4 minutes, then flip and cook for another 2-3 minutes, until firm but not dry. (During cooking, watch carefully and be prepared to throw some water on any flare-ups. Butter does ignite!) |
| | 4 | Place on serving platter and squeeze lemon juice over all. Garnish with lemon wedges. |
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| Yield |
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original recipe yield: 2 Servings
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